- Prep-time: / Ready In:
- Makes 8 cups
- Serving size: 2 cups
- Print/save recipe
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.
Comments (6)
(5 from 3 votes)This is a fabulous recipe. I just made it for the first time. I’m happy to say I have enough ingredients to make a second batch!
This is delicious! Love the combination of chunks of sweet potatoes and slices of yellow potatoes. Pouring the chickpeas and sauce over the veggies and topping it with pine nuts made it taste very special. Thank you!
This was great! The sauce gave wonderful flavor to enhance the veggies.
Where does the fat come from?
From the pine nuts sprinkled on at end.
Surprisingly good. I was concerned there were not enough spice and flavor enhancers in this. Changed broccoli to brussel sprouts for personal preference, and baked it 20 minutes longer than suggested. Very tasty.