Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!

Kim

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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.

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  • Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.

  • Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.

  • Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Nutrition Facts

273 calories; protein 7g; carbohydrates 49.8g; fat 6.2g; sodium 541.5mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/01/2019
I suggest mixing the spices into the oil, then pouring it over the vegetables. That way the spices and the oil is evenly distributed. For a variation, add crumbled feta cheese. Read More
(3)
11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/30/2019
I suggest mixing the spices into the oil, then pouring it over the vegetables. That way the spices and the oil is evenly distributed. For a variation, add crumbled feta cheese. Read More
(3)
Rating: 5 stars
12/06/2018
I followed the recipe with two exceptions I left out the sweet potato and the fennel since I did not have either on hand. I was pleasantly surprised at how good this combination of ingredients was never guessing that garbanzo beans / chick peas would be so good roasted. I microwaved the butternut squash for 2 minutes after puncturing with a fork a few times just to make it a bit more tender and easier to peel and chop. I am so glad this was the featured recipe today because it was great:) Read More
(2)
Rating: 4 stars
09/18/2019
Very good. switched a few things but all came out good. Read More
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Rating: 5 stars
12/19/2018
Was hit on holiday table Read More
Rating: 5 stars
12/25/2020
Made this dish last week and hubby and son both loved it. Certainly make again. Read More
Rating: 5 stars
12/13/2018
IT was delicious! Read More
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Rating: 5 stars
08/27/2019
I was surprised at how delicious this turned out. The way I did it: no seeds or squash (family isn't a fan). I cut up everything and put it in a bowl then added the oil and spices. I stirred/tossed everything then spread in the pan and baked as directed. I find that this coats everything better than drizzling them. It was SO good! My daughter and I ended up just standing at the stove with a fork and eating it right out of the pan lol Read More
Rating: 4 stars
04/09/2020
Did not use Squash, substituted parsnips....we enjoyed this dish Read More
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