Sheet Pan Pesto Chickpeas and Vegetables

slenderkitchen.com Let's Make Sheet Pan Pesto Chickpeas and Vegetables See Recipe

These easy vegetarian sheet pan meal with roasted vegetables, chickpeas, and pesto is as easy as it is delicious. Packed with veggies and flavor. See Recipe

Ingredients

1 lb. sweet potatoes, chopped (cut into 1 inch pieces) 2 carrots, sliced 15 oz. canned chickpeas, drained and rinsed 1 tbsp Italian seasoning 1 tsp paprika 1 tsp garlic powder 2 tbsp olive oil, divided 1.5 cups asparagus, chopped 1.5 cups cauliflower florets (small florets) 1 red pepper, sliced Salt and pepper 1/4 cup pesto See Recipe Now

Step 1 Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray or cover with parchment paper. Toss the potatoes, carrots, and chickpeas with half the olive oil and half the Italian seasoning, paprika, and garlic powder. Season well with salt and pepper. See Recipe

Step 2 Spread out on the baking sheet. Bake for 23-25 minutes until potatoes are beginning to soften. See Recipe

Step 3 Meanwhile, toss the asparagus, cauliflower, and red pepper with remaining olive oil, spices, salt, and pepper. See Recipe

Step 4 Carefully remove the pan from the oven and add the asparagus, cauliflower, and red pepper. Cook for 10-15 minutes until tender crisp. Potatoes should be tender. See Recipe

Step 5 Serve with a drizzle of pesto. See Recipe

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