Sheet Pan Pesto Chickpeas and Vegetables

RECIPE Sheet Pan Pesto Chickpeas and Vegetables by See Recipe

Easy Sheet Pan Chickpeas and Vegetables roasted in the oven until perfectly cooked and topped with delicious basil pesto sauce. See Recipe

What you need:

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

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

We hope you enjoy this delicious Sheet Pan Pesto Chickpeas and Vegetables recipe. See Recipe

Healthy Tuscan Chicken with Zucchini and Tomatoes Kofta Ground Beef Bowl with Garlic Tzatziki Skillet Lemon Oregano Chicken Greek Pasta Salad For more Delicious Recipes visit Slender Kitchen You may also enjoy…