Roasted Vegetable & Chickpea Sheet Pan Dinner
A one‑pan mix of roasted carrots, broccoli, and chickpeas seasoned with herbs.
Total
40 min
Prep
15 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 1 cup Carrots, sliced
- 1 cup Broccoli florets
- ½ cup Canned chickpeas, drained
- 2 tablespoons Olive oil
- ½ teaspoon Dried oregano
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
On a baking sheet, toss carrots, broccoli, and chickpeas with olive oil, oregano, salt, and pepper.
- 3
Spread in a single layer; roast 20‑25 min, stirring halfway, until vegetables are tender and lightly browned.
- 4
Serve hot directly from the pan.
Nutrition per serving
Calories
320
16% of a 2,000 kcal day
| Protein | 12 g |
| Carbohydrate | 45 g |
| Fat | 12 g |
| Fiber | 10 g |
| Sugar | 8 g |
| Sodium | 380 mg |
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