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Roasted Vegetables and Chickpeas
This easy one-pan dish is both healthy and customizable. Use your own favorite roasting vegetables or whatever is in season!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 197 kcal
Course:
Side Dish
Cuisine:
Vegan , gluten-free
Ingredients
- 15 oz. can chickpeas
- 2 medium carrots
- 4 medium gold potatoes (about 1 lb.)
- 1/2 head cauliflower
- 1 small head broccoli
- 1 small red onion
- 1 1/2 cups mushrooms (about 4-6 oz.)
- 5-6 cloves garlic
- 1-2 tsp. dried basil
- 2 Tbsp. olive oil (optional*)
- 1/4 tsp. salt
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the vegetables: Mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.
- Rinse and drain the chickpeas.
- On a large baking sheet (use two if you’d like to space them out), place all the vegetables and chickpeas. Drizzle them with olive oil* and toss to coat. Add salt and basil, and toss again.
- Place in the oven and roast for 40-45 minutes, stirring halfway through.
Cup of Yum
Notes
- *For oil-free baking: Omit the olive oil and line your pan with parchment paper for easy non-stick baking.
- Sauce: Top this dish with a creamy Miso Tahini Dressing if you'd like!
- Yield: This makes a very large batch so reduce or halve if needed.
- Recipe adapted from Better Homes & Gardens.
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
33g
(11%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Potassium
919mg
(26%)
Fiber
8g
(32%)
Sugar
4g
(8%)
Vitamin A
3032IU
(61%)
Vitamin C
105mg
(117%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 919mg | 20% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 3032IU | 61% |
| Vitamin C | 105mg | 117% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.