Herbed Potato, Asparagus & Chickpea Sheet Pan Dinner
  1. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.

  2. Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 ½ tablespoon olive oil and ¾ of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges.

  3. Place in the oven for 20 -25 minutes.

  4. Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.

  5. Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving.

  6. Place in individual serving bowls and top with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein!

  7. Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Sheet Pan Dinner

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🌸Spring

DifficultyEasy ⏰ 40m

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