Description
Roasted vegetable sheet pan dinner brings together seasonal vegetables for a simple, delicious meal that saves time and reduces kitchen waste. Toss your favorite veggies with herbs and olive oil, spread them on a baking sheet, and enjoy a colorful, nutritious dinner ready in minutes.
Ingredients
Scale
Main Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 assorted vegetables (carrots, potatoes, broccoli stems, cauliflower leaves)
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Pesto Ingredients:
- 1 cup carrot tops (or other herb greens)
- 2 cloves garlic
- ½ cup olive oil
- ¼ cup nuts (optional)
- 1 lemon, juiced
- 1 pinch salt
Instructions
- Crank your oven to a sizzling 425°F (220°C) to ensure maximum roasting potential.
- Spread 1 cup of chopped carrots, 1 cup potatoes, 1 cup broccoli stems, and 1 cup cauliflower leaves across a large sheet pan. Add 1 can of drained chickpeas to the vegetable lineup.
- Drizzle 2 tablespoons olive oil evenly across the vegetables. Sprinkle 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder over the pan. Toss everything to coat each piece thoroughly.
- Slide the sheet pan into the preheated oven. Roast for 20-25 minutes, using a spatula to stir the vegetables halfway through cooking to ensure even caramelization.
- While vegetables roast, grab your blender. Toss in 1 cup carrot tops, 2 peeled garlic cloves, ½ cup olive oil, ¼ cup nuts, juice from 1 whole lemon, and a pinch of salt.
- Blend the pesto ingredients until smooth and creamy, creating a vibrant green sauce that will transform your roasted vegetables.
- Remove the golden-brown vegetables from the oven. Drizzle the fresh pesto across the top and gently toss to distribute the herby goodness.
- Transfer the pesto-coated vegetables to a serving platter, ready to showcase your zero-waste culinary creation.
Notes
- Chop vegetables into similar-sized pieces to ensure even roasting and consistent cooking time.
- Swap out vegetables based on seasonal availability or what’s in your refrigerator to reduce food waste.
- Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier.
- For extra protein, add tofu, tempeh, or additional legumes like white beans alongside the chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg