One pan, a few fresh ingredients and spices, oven roasted together creating a healthy meal the whole family will love!
{"@type":"Recipe","name":"HERBED POTATO, ASPARAGUS & CHICKPEA SHEET PAN DINNER","aggregateRating":{"@type":"AggregateRating","ratingValue":4},"cookTime":2400,"prepTime":300,"author":"simple-veganista.com","url":"https://simple-veganista.com/potato-asparagus-chickpea-sheet-pan-dinner/","description":"One pan, a few fresh ingredients and spices, oven roasted together creating a healthy meal the whole family will love!","recipeIngredient":["1 lb. baby red potatoes, sliced in half lengthwise","1 1/2 cups petite baby carrots","1 can (14oz.) chickpeas, drained and rinsed","1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)","1 teaspoon paprika","1/2 teaspoon garlic powder","2 – 3 tablespoons olive oil, divided","1 lb. asparagus, ends trimmed and cut into thirds","1/2 large yellow onion, sliced lengthwise","mineral salt & fresh cracked pepper, to taste","Fresh parsley, to serve"],"recipeInstructions":["Make chicken on the side","Preheat oven to 425","Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.","Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges.","Place in the oven for 20 -25 minutes.","Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.","Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving.","Place in individual serving bowls and top with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein!","Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days."]}