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Roasted Vegetables with Chickpeas
Lisa

Roasted Vegetables with Chickpeas

A wonderful side or main dish full of color and flavor. Serve this hot or even cold.
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Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Large Sweet Bell Peppers Red, orange, or yellow.
  • 4 Large Sweet Potatoes/Yams
  • 4 Medium Carrots
  • Oil I like to use either olive or avocado oil.
  • Salt and Pepper To taste.

Method
 

  1. Preheat the oven to 450° F.
  2. Prepare a baking sheet with parchment paper, set aside.
  3. Clean and dice into bite sized pieces the sweet potatoes/yams, bell peppers, and carrots.
  4. Spread the vegetables evenly onto the baking sheet.
  5. Open, drain, and rinse a can of chickpeas, then sprinkle them evenly onto all the vegetables.
  6. Drizzle all the vegetables with oil and season as you would like.
  7. Mix everything together with your hands, making sure that the vegetables are covered completely.
  8. Place the baking sheet into the oven and bake for 20 minutes.
  9. After 20 minutes, stir the vegetables, and bake for another 20 to 25 minutes, or until everything is soft and has slightly browned.
  10. Remove from the oven and serve hot.

Notes

Some different fruits or other vegetables to try are...
Eggplant, apples, pears, onions, Brussels sprouts, green beans, broccoli, squash, parsnips, radishes, pineapple, sugar snap peas, mushrooms, cauliflower, zucchini, beets, garlic cloves, and asparagus.