Roasted Veggie & Chickpea Sheet Pan

Ingredients

1 lb. baby red potatoes
4 cups carrots
8.4 oz. canned chickpeas
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. paprika
½ tsp. garlic powder
1 lb. asparagus
½ large yellow onion
fresh parsley
1 avocado
1 ½ tablespoons olive oil

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, lightly greased with oil.
Add the potatoes (flesh side down), carrots, and chickpeas to the baking sheet, add 1 ½ tablespoons of olive oil and ¾ of the dried herbs and spices, tossing to coat. Place in the oven for 20-25 minutes.
Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, remaining oil, dry herbs, and spices, and toss to coat.
Place the sheet pan back in the oven and roast for 10-15 minutes. Remove from the oven and set aside to cool for a few minutes before serving.
Divide equally into serving bowls, top with parsley and serve with avocado on the side.
Store leftovers in an airtight container in the refrigerator for up to 5-6 days.

Nutritional Information

CATEGORY COVERED PERCENT OF DAILY NEED

Calories 711.55kcal

35.58%

Fat 29.03g

44.66%

Saturated Fat 4.16g

26.0%

Carbohydrates 103.92g

34.64%

Net Carbohydrates 72.88g

26.5%

Sugar 20.65g

22.95%

Cholesterol 0.0mg

0.0%

Sodium 539.17mg

23.44%

Alcohol 0.0g

100.0%

Alcohol % 0.0%

100.0%

Protein 20.95g

41.9%

Vitamin A 45602.31IU

912.05%

Vitamin K 256.15µg

243.95%

Fiber 31.04g

124.15%

Manganese 2.44mg

121.87%

Vitamin C 91.14mg

110.48%

Vitamin B6 2.16mg

107.94%

Potassium 3038.95mg

86.83%

Folate 334.39µg

83.6%

Iron 11.91mg

66.14%

Copper 1.22mg

61.06%

Vitamin E 8.54mg

56.91%

Vitamin B1 0.81mg

54.25%

Phosphorus 508.99mg

50.9%

Magnesium 193.27mg

48.32%

Vitamin B3 9.36mg

46.78%

Vitamin B2 0.73mg

43.21%

Vitamin B5 3.85mg

38.54%

Zinc 4.26mg

28.39%

Calcium 280.64mg

28.06%

Selenium 9.48µg

13.54%

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