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Winter Veggie Sheet Pan Dinner
A flavorful combination of seasonal veggies and chickpeas for added protein.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Main Dish
Servings:
2
-4
Ingredients
Veggies
1
small head cauliflower
chopped into 1" florets
1
lb
Brussel sprouts
halved or quartered
1
large sweet potato
peeled, halved and cut into 1/4" half moons
1
small red onion
peeled, halved and chopped into 1" slices
1
head garlic
peeled - leave cloves whole or roughly chop
1 15
oz
can chickpeas
rinsed and drained
Seasonings
1
t
chili powder
1/2
t
smoked paprika
1/2
t
garlic powder
1/2
t
onion powder
1
t
kosher salt
1/4
t
ground black pepper
1/4
t
cayenne pepper
optional
2 T olive oil
Instructions
Preheat the oven to 375 degrees.
Add the veggies and chickpeas to a large sheet pan.
Combine all of the seasonings in a small bowl. Toss the veggies with the seasonings and olive oil.
Spread the veggie mixture evenly on the pan.
Bake in the oven for 30-40 minutes or until softened and golden. Tossing half way through.
Enjoy!
Notes
This yields 2 generous servings as a vegetarian/vegan dish. If serving with an additional protein, this yields 4 servings.