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One Pan Roasted Harvest Vegetables

One Pan Roasted Harvest Vegetables

Appetizers

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Occasion

Thanksgiving

Nutrition

1/2 cup serving

Cook Time

40 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 1/2 cups Brussels sprouts trimmed and halved
1 medium carrot peeled and sliced into 1/2" thick rounds
1 medium sweet potato peeled and cut into cubes
2 1/2 cups potatoes baby; halved
2 cups chickpeas, canned rinsed and drained
1/3 cup olive oil
2 tsp salt sea
1 tsp pepper black
2 tsp Italian seasoning
2 tsp garlic powder
1/2 cup panko crumbs use gluten free if desired
1/2 cup parmesan cheese finely grated

Instructions

Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13×18 or a 10×15) with parchment paper, set aside
Combine all the ingredients to a large mixing bowl. Toss to coat well.
Spread the vegetables evenly in a single layer over prepared baking sheet, arranging the Brussels sprouts cut-side down.
Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned.
Remove from oven and transfer to serving dish.