Sheet Pan Roasted Veggies with Chickpeas

5 from 1 vote

This one-pan recipe is super easy to prepare and a real crowd pleaser. The addition of chickpeas makes it a great vegetarian main course or a higher protein side dish. It makes a big batch, perfect for a crowd or great for leftovers.

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Preparation Level Intermediate

Servings 6

Preparation 20

Cook 1 30

Total 1 50

Why Diabetes Friendly?

Low in Processed Sugars: The recipe uses whole, unprocessed vegetables, contributing minimal to no sugar content, which is beneficial for maintaining stable blood glucose levels.
High Fiber Content: Both vegetables and chickpeas are excellent sources of fiber. Dietary fiber helps slow down glucose absorption, preventing spikes in blood sugar.
Low Glycemic Index (GI): The ingredients in this dish are low on the glycemic index, meaning they have a slower, more gradual impact on blood sugar levels compared to high-GI foods.
Healthy Fats: The olive oil used in this recipe contains monounsaturated fats, which are known to be heart-healthy and can improve insulin sensitivity.

Ingredients

Cooking Tips

Variety of Vegetables: Feel free to experiment with different types of vegetables based on what's in season or your personal preference.
Roasting Time: Keep an eye on the vegetables during the last 20 minutes of roasting to ensure they don't overcook. The size and type of vegetable will affect cooking time.
Herbs for Flavor: While rosemary is suggested, other herbs like thyme, oregano, or basil can also be used to vary the flavor profile.
Convection Cooking: If using a convection oven, monitor the vegetables closely as convection cooking often cooks faster than conventional roasting.

Instructions

Preheat oven to 375˚F.
In a large roasting pan toss together all the cut-up veggies.
12 mushroom, 283 g cherry tomato, 1 red bell pepper, 1 yellow bell pepper, 1 red onion, 1 small fennel, 1 acorn squash, 1 head garlic, 1 pinch rosemary
Drizzle the olive oil over the veggies, sprinkle with salt and pepper, and toss to coat.
1/2 tsp salt, 1/8 tsp pepper, 2 tbsp olive oil
Cook for 1 hour.
Remove from oven, raise the heat to 450˚F OR if you have, use convection roast 425˚F.
Add chickpeas and cook for another 20 minutes to half hour or until the veggies are speckled with brown marks.
19 oz chickpeas

FAQ

Can I use frozen vegetables for this recipe?
It's best to use fresh vegetables for roasting to achieve the desired texture and flavor. Frozen vegetables may release more water and become soggy.
Is this dish suitable for meal prep?
Yes, this roasted vegetable dish is perfect for meal prep. It can be stored in the refrigerator for up to 4 days and reheats well.
Can I add proteins to make it a main dish?
Absolutely! While this recipe is plant-based, adding grilled tofu, tempeh, or even chicken (for non-vegans) can turn it into a hearty main course.
How can I make this dish more flavorful?
Experiment with different spices and herbs. Adding a splash of balsamic vinegar or lemon juice before serving can also enhance the flavors.

Nutrition

Per serving

Calories: 211.6kcal

Carbohydrates: 34.7g

Fiber: 10.1g

Sugar: 5.1g

Fat: 5.5g

Saturated Fat: 0.8g

Trans Fat:

Protein: 9.7g

Nutrition Facts

Sheet Pan Roasted Veggies with Chickpeas

Amount per Serving

Calories

211.6

% Daily Value*

Fat

5.5

Saturated Fat

0.8

Sodium

226.2

Potassium

1005.7

Carbohydrates

34.7

Fiber

10.1

Sugar

5.1

Protein

9.7

Vitamin C

87.5

106

Vitamin D

0.1

µg

Calcium

77.4

Iron

3.1

Magnesium

93.9

Zinc

1.4

* Percent Daily Values are based on a 2000 calorie diet.

Sheet Pan Roasted Veggies with Chickpeas

Why Diabetes Friendly?

Ingredients

Cooking Tips

Instructions

FAQ

Nutrition

Per serving

Categories

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