Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch!! So much FLAVOR in the veggies from the spices and the chickpeas turn crispy!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: American
Keyword: easy roasted vegetables, how long to roast vegetables, roasted fall vegetables, roasted vegetable medley, sauce for roasted vegetables, temperature to roast vegetables
Servings: 3
Calories: 406kcal
Author: Averie Sunshine
Ingredients
1large/extra-large sweet potatopeeled and diced into 1 1/2-inch chunks
15Brussels sproutstrimmed and halved
one 15-ounce can low-sodium chickpeasdrained, rinsed, and patted dry
1small red onionpeeled and sliced into small chunks
2 to 3tablespoonsolive oil
1 ½teaspoonsground cumin
1 ½teaspoonscoriander
1teaspoonturmeric
1teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
minced garlicoptional and to taste
Instructions
Preheat oven to 425F convection bake (if you don’t have a convection oven, 425F regular is fine, noting your roasting time could be a bit longer) and line a baking sheet with aluminum foil for easier cleanup.
Add the sweet potato, Brussels sprouts cut side down, chickpeas, and red onion. Evenly drizzle with olive oil, evenly sprinkle with cumin, coriander, turmeric, salt, pepper, and optional garlic.
Roast for about 25 to 30 minutes, or until sweet potatoes are tender and sprouts are as darkened as desired. Toss/flip once midway through roasted to ensure even cooking.
Note - I kept the vegetables more distinctly separated on my baking sheet for photography and cosmetic purposes, but it's fine to mix everything up when you're tossing with the oil and seasonings.Storage: Vegetables and chickpeas are best fresh but will keep airtight in the fridge for up to 5 days.