Roasted Vegetables and Chickpeas

425 g can chickpeas
2 carrots
4 medium potatoes, about 1 lb. (I love yukon gold)
1/2 head cauliflower
1 small head broccoli
1 small red onion
1 1/2 cups mushrooms, or about 113 – 170 g
5-6 cloves garlic
1-2 tsp. dried basil (or other herb of choice)
2 Tbsp. olive oil
1/4 tsp. salt (more to taste)

Preheat oven to 425.
Prep the vegetables: mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.
Rinse and drain the chickpeas.
On a large baking sheet (use two if you’d like to space them out more), place all the vegetables and chickpeas. Drizzle them with olive oil and toss to coat. Add salt and basil, and toss again.
Place in the oven and roast for 40-45 minutes, stirring halfway through.

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