Harvest Roasted Vegetables and Chickpeas
Harvest Roasted Vegetables and Chickpeas is an easy sheet pan recipe featuring sweet potatoes, Brussels sprouts, chickpeas, and warm spices.Roasted until caramelized and tender in under 45 minutes.Perfect for healthy dinners, meal prep, or holiday side dishes.
Ingredients
- 1 large sweet potato peeled and cut into 1½-inch cubes
- 15 Brussels sprouts trimmed and halved
- 1 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry
- 1 small red onion cut into chunks
- 2 –3 tablespoons olive oil
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- Minced garlic optional
Instructions
- Step 1: Prepare the Oven
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Step 2: Season the Vegetables
- Arrange the sweet potato, Brussels sprouts (cut side down), chickpeas, and red onion evenly across the prepared baking sheet.
- Drizzle with olive oil.
- Sprinkle evenly with cumin, coriander, turmeric, salt, black pepper, and optional minced garlic.
- Toss gently until all vegetables are evenly coated.
- Step 3: Roast
- Spread everything into a single layer.
- Roast the Harvest Roasted Vegetables and Chickpeas for 25–30 minutes, turning everything halfway through cooking for even browning.
- The vegetables should become tender while the chickpeas develop lightly crisp edges.
- Step 4: Serve
- Remove from the oven and serve immediately.
- For extra flavor, drizzle with Lemon Tahini Dressing or Curry Yogurt Sauce if desired.
- Garnish with chopped parsley, fresh herbs, toasted pumpkin seeds, or pomegranate arils for a beautiful seasonal finish.
Notes
- Add carrots, cauliflower, or butternut squash for extra variety.
- Sprinkle with feta cheese if you're not dairy-free.
- Serve over quinoa, brown rice, couscous, or leafy greens.
- Leftovers are excellent in grain bowls and wraps.