Sheet Pan Pesto Chickpeas and Vegetables
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- 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
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.
Spread out on the baking sheet. Bake for 23-25 minutes until potatoes are beginning to soften.
Meanwhile, toss the asparagus, cauliflower, and red pepper with remaining olive oil, spices, salt, and pepper.
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.
Serve with a drizzle of pesto.
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