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5 from 1 vote

Sheet Pan Roasted Veggies with Chickpeas

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.
Servings: 6
Calories: 211.6kcal
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes

Ingredients

  • 12 mushroom button
  • 283 g cherry tomato
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion sliced in 1-inch wedges keeping core intact so that the wedges stay together.
  • 1 small fennel bulb only, sliced in 1-inch wedges keeping core intact so that the wedges stay together
  • 1 acorn squash cut in 1–2-inch wedges, skin on
  • 1 head garlic separated but left unpeeled
  • 1/2 tsp salt
  • 1/8 tsp pepper ground
  • 2 tbsp olive oil to drizzle all over veggies
  • 1 pinch rosemary fresh
  • 19 oz chickpeas canned, drained and rinsed

Equipment

  • Large roasting pan

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

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.

Nutrition

Nutrition Facts
Sheet Pan Roasted Veggies with Chickpeas
Serving Size
 
1.75 cups
Amount per Serving
Calories
211.6
% Daily Value*
Fat
 
5.5
g
8
%
Saturated Fat
 
0.8
g
5
%
Sodium
 
226.2
mg
10
%
Potassium
 
1005.7
mg
29
%
Carbohydrates
 
34.7
g
12
%
Fiber
 
10.1
g
42
%
Sugar
 
5.1
g
6
%
Protein
 
9.7
g
19
%
Vitamin C
 
87.5
mg
106
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
77.4
mg
8
%
Iron
 
3.1
mg
17
%
Magnesium
 
93.9
mg
23
%
Zinc
 
1.4
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.