Salads & Veggies

Roasted Vegetable Sheet Pan

Name: Roasted Vegetable Sheet Pan
Total time: 40 min
Yield: 4
Ingredients: 1 head broccoli, cut into florets; 2 cups cherry tomatoes; 1 zucchini, sliced into half-moons; 1 red onion, cut into wedges; 1 can chickpeas, drained and dried; 4 cloves garlic, smashed; 3 tbsp olive oil; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp turmeric; Salt and pepper; Lemon juice and fresh herbs to finish; Optional: crumbled feta

⏱ 40 min👤 Serves 4

Instructions

Preheat oven to 425°F. Dry the chickpeas thoroughly with a paper towel — moisture prevents crisping.
Toss all vegetables and chickpeas with olive oil, spices, salt, and pepper. Spread in a SINGLE LAYER on two sheet pans — don't crowd or they'll steam.
Roast 25-30 minutes, tossing once halfway through. Everything should be golden and caramelized at the edges.
Finish with a squeeze of lemon juice and fresh herbs. Add crumbled feta if desired. Serve over rice, couscous, or just as is.

Notes

The single layer rule is non-negotiable for roasting. If you crowd the pan, the vegetables steam and go limp instead of caramelizing. Use two pans if needed.

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