- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
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For convenience, you can’t go wrong with a sheet pan dinner! Roasted in a hot oven, the natural sugars in sweet potato, red potato, and red onion start to caramelize and take on a rich umami, flavor. Broccoli adds texture and a pleasing green contrast. If you prefer your broccoli to be brighter green than it gets in the oven, steam it until crisp-tender and add to the finished dish. Chickpeas, coated in a simple maple-balsamic dressing, provide heft, not to mention a heavenly sweet and tangy flavor. Sprinkle with toasted pine nuts and serve this toothsome combo with a leafy green salad.
Pine nuts: Toast the pine nuts on the baking pan in the preheated oven 2 to 3 minutes or until lightly browned. Immediately remove nuts from the pan, then use the same pan to roast the vegetables and beans.
For more inspiration, check out these tasty ideas:
- Roasted Vegetable Breakfast Hash
- Roasted Root Vegetable Medley
- Potato and Onion Bake with Rosemary and Tomatoes
- Or check out this guide to sheet pan dinners, which includes 5 delicious recipes.
Ingredients
- 1 lb. Japanese or regular sweet potatoes, cut into ½-inch pieces
- 12 oz. small yellow or red potatoes (1½- to 2-inch), cut into ¼-inch slices
- 12 oz. broccoli, cut into 2- to 3-inch florets
- ¾ cup coarsely chopped red onion
- 2 teaspoons dried Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup balsamic vinegar
- 3 tablespoons pure maple syrup
- 1 tablespoon low-sodium coconut aminos
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
- ½ cup pine nuts, lightly toasted (see tip, recipe intro)
Instructions
- Preheat oven to 425°F. If desired, line a large shallow baking pan with parchment paper. Combine the first seven ingredients (through pepper) and 2 tablespoons water in the prepared pan; toss to combine. Spread evenly. Cover with foil. Roast 20 to 25 minutes or until vegetables are almost tender.
- Meanwhile, in a small bowl whisk together vinegar, maple syrup, and coconut aminos; stir in chickpeas. Pour chickpea mixture over roasted vegetables; stir and spread evenly.
- Roast 5 to 10 minutes more or until vegetables are just tender. Sprinkle with pine nuts.
Per serving (2 cups): 462 calories, 80 g carbohydrates, 16 g protein, 11 g total fat, 2 g saturated fat, 0 g cholesterol, 581 mg sodium, 12 g fiber, 21 g sugar
Note: Nutritional information is provided as an estimate only.
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