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Winter Veggie Sheet Pan Dinner

A flavorful combination of seasonal veggies and chickpeas for added protein.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Dish
Servings: 2 -4


  • 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


  • 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


    • 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!


    This yields 2 generous servings as a vegetarian/vegan dish. If serving with an additional protein, this yields 4 servings.