Vegan Sheet Pan Dinner

Ingredients

• 1 lb. baby red potatoes, sliced in half lengthwise
• 1 1/2 cups petite baby carrots
• 1 can (14oz.) chickpeas, drained and rinsed
• 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 – 3 tablespoons olive oil, divided
• 1 lb. asparagus, ends trimmed and cut into thirds
• 1/2 large yellow onion, sliced lengthwise
• mineral salt & fresh cracked pepper, to taste
• Fresh parsley, to serve

Directions

1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil.
   
2. Assemble: Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges.
3. Roast: Place in the oven for 20 -25 minutes.
4. Add onion + asparagus: Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat.
5. Continue roasting: Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving.
6. Serve: Place in individual serving bowls and top with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein!
7. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days.

_{Original Recipe From Julie | The Simple Veganista}