Go Back

Sheet Pan Roasted Veggies and Chickpeas

Print Recipe Pin Recipe
Servings 8

Ingredients
  

  • 12 button mushrooms or if you are feeling adventurous, use any mushrooms you like
  • 1 box ripe grape tomatoes or a box of Campari tomatoes
  • 1 red pepper sliced in 6-8 lengthwise pieces
  • 1 yellow pepper sliced in 6-8 lengthwise pieces
  • 1 red onion sliced in 1-inch wedges keeping core intact so that the wedges stay together
  • 1 small fennel bulb only, sliced in 1-inch wedges keeping core intact so that the wedges stay together
  • 1 acorn squash cut in 1-2 inch wedges, skin on 
  • 1 head of garlic separated but left unpeeled
  • Kosher salt and freshly ground pepper
  • Olive oil to drizzle all over veggies
  • Big Pinch of fresh rosemary leaves
  • 1 can chickpeas drained and rinsed

Instructions
 

  • Preheat oven to 375˚F.
  • In a large roasting pan toss together all the cut up veggies.
  • Drizzle a generous amount of olive oil over the veggies, sprinkle with salt and pepper, toss to coat.
  • Cook for 1 hour.
  • Remove from oven, raise the heat to 450˚F OR if you have, use convection Roast 425˚F.
  • ADD CHICKPEAS and cook for another 20 minutes to half hour or until the veggies are speckled with brown marks.