Roasted Vegetables

Course Appetizers / Snacks
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Earth Friendly
Nutrition 1/2 cup serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 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)


  1. Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment paper.
  2. 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.
  3. Spread the vegetables in a single layer on the lined baking tray.
  4. Bake vegetables for 30-35 minutes, stirring halfway through, or until vegetables are tender and lightly browned.
  5. Remove tray from oven and sprinkle with parsley.