Looking for a simple, delicious, and nutrient-packed meal that’s perfect for meal prep or a quick dinner? Try our Roasted Veggie & Chickpea Sheet Pan recipe! This colorful and satisfying dish brings together crispy baby red potatoes, sweet carrots, tender asparagus, and protein-rich chickpeas, all tossed in a fragrant blend of herbs and spices. Roasted to perfection, these veggies pair beautifully with fresh parsley and creamy avocado for a wholesome, balanced meal. Whether you’re a meal-prep pro or just need a quick, healthy option, this sheet pan recipe is sure to become a go-to favorite. Plus, leftovers store well, making it an easy solution for busy days!
Recipe
1 lb. (450g) baby red potatoes, sliced in half lengthwise
13.4 oz. (380g) carrots, halved lengthwise
8.4 oz. (240g) canned chickpeas, drained & rinsed
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. paprika
½ tsp. garlic powder
1 lb. (450g) asparagus, ends trimmed
½ large yellow onion, sliced lengthwise
fresh parsley, chopped
1 avocado, quartered
How to Prepare
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, lightly greased with oil.
Add the potatoes (flesh side down), carrots and chickpeas to the baking sheet, add 1½ tablespoons of olive oil and ¾ of the dried herbs and spices, toss to coat. 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, remaining oil, dry herbs and spices, and toss to coat.
Place the sheet pan back in the oven and roast for 10-15 minutes. Remove from the oven and set aside to cool for a few minutes before serving.
Divide equally in serving bowls, top with parsley and serve avocado on the side.
Enjoy your Roasted Veggie & Chickpea Sheet Pan!
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5-6 days.
