Ingredients1 h 10 m servings 273
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- 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.
Per Serving: 273 calories; 6.2 49.8 7 0 542 Full nutrition
ReviewsRead all reviews 6
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.
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 ingredien...
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/tos...