Sheet Pan Veggie and Starch Medley

Sheet Pan Veggie and Starch Medley

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1starch
1vegetable
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Crisped to perfection and ready for serving with your protein of choice - or without if you're going meatless. Sheet pan dishes are very easy to make. Plus, and you can make multiple servings with just one pan! This batch is perfect for weekly meal prep.

icon1 cup
icon1 hour
Dinner
Sides
Vegan
Vegetarian
Diabetic Friendly
Gluten Free
Dairy Free
Diverticulosis
Ingredients
5 servings
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  • Baby red potatoes, quartered
    1 pound
  • Carrots, peeled, cut in half then halved again
    5 carrot
  • Red onion, sliced
    1 onion
  • Asparagus, edges trimmed and cut into thirds
    1 pound
  • Chickpeas, drained and rinsed
    1 (15.5 ounce) can
  • Olive oil
    2 tablespoon
  • Paprika
    1 teaspoon
  • Cumin
    1/2 teaspoon
  • Garlic powder
    1/2 teaspoon
  • Salt
    1 pinch
  • Pepper
    1 pinch
Directions
  • 1
    Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper, silicone baking mat or lightly grease with oil.
  • 2
    Add veggies, potatoes and chickpeas to a large mixing bowl. Drizzle with olive oil, add seasonings and toss to coat. Salt and pepper should be added, to taste.
  • 3
    Transfer to sheet pan and spread out as evenly as possible.
  • 4
    Place in the oven for 20 - 25 minutes. Remove, mix with spatula, and return to oven for another 20 minutes or until fully cooked through to desired crispness.