Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving

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Roasted Vegetables

Prep Time 10 minutes
Cook Time 35 minutes


  • 2 cups Brussels sprouts, halved
  • 1 medium sweet potato, chopped
  • 2 cups potatoes, baby fingerling; cut in half
  • 2 beets, golden; peeled and chopped
  • 1 onion, red; chopped
  • 2 cups chickpeas, canned, rinsed and drained
  • 2 tbsp avocado oil
  • 1/2 tsp salt, sea
  • 1/2 tsp pepper
  • 1/2 tsp thyme, dried
  • 1/4 cup parsley, fresh; chopped (to garnish)


  • Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment paper.
  • Add all chopped veggies and chickpeas to a large bowl. Drizzle with avocado oil and sprinkle with sea salt, pepper, and thyme. Mix to combine and evenly coat.
  • Spread the vegetables in a single layer on the lined baking tray.
  • Bake vegetables for 30-35 minutes, stirring halfway through, or until vegetables are tender and lightly browned.
  • Remove tray from oven and sprinkle with parsley.