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Roasted Vegetables

Roasted Vegetables

Appetizers

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Occasion

Earth Friendly

Nutrition

1/2 cup serving

Cook Time

45 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 cups Brussels sprouts halved
1 medium sweet potato chopped
2 cups potatoes baby fingerling; cut in half
2 beets golden; peeled and chopped
1 onion red; chopped
2 cups chickpeas, canned rinsed and drained
2 tbsp avocado oil
1/2 tsp salt sea
1/2 tsp pepper
1/2 tsp thyme dried
1/4 cup parsley fresh; chopped (to garnish)

Instructions

Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment paper.
Add all chopped veggies and chickpeas to a large bowl. Drizzle with avocado oil and sprinkle with sea salt, pepper, and thyme. Mix to combine and evenly coat.
Spread the vegetables in a single layer on the lined baking tray.
Bake vegetables for 30-35 minutes, stirring halfway through, or until vegetables are tender and lightly browned.
Remove tray from oven and sprinkle with parsley.