Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 head of broccoli, cut into florets
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 red bell pepper, sliced
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 4 cloves garlic, minced
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan with parchment paper for easy cleanup.
- Step 2: In a large bowl, combine the sweet potatoes, bell pepper, and rinsed chickpeas. Add the olive oil, smoked paprika, dried oregano, minced garlic, and a pinch of salt and pepper. Toss vigorously until all ingredients are evenly coated.
- Step 3: Spread the mixture onto the prepared sheet pan in a single, even layer, ensuring ingredients are not overlapping too much. Place the sheet pan in the preheated oven and roast for 15 minutes.
- Step 4: Remove the sheet pan from the oven. Add the broccoli florets to the pan and gently toss all the ingredients together to incorporate the broccoli and coat it with the seasonings.
- Step 5: Return the sheet pan to the oven and continue roasting for an additional 10 to 15 minutes, or until the sweet potatoes are fork-tender and the broccoli edges are slightly crispy. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping in mind the broccoli will lose its snap the longer it sits.
- To revive the crispy edges, reheat your leftovers quickly on a sheet pan in a 350°F (175°C) oven or toaster oven instead of using the microwave.
- Brighten up the smoky paprika flavor by adding a fresh garnish of chopped parsley or serving with a spoonful of cool, tangy Greek yogurt.
- Don't overcrowd the pan during roasting; if the mixture is piled too high, the vegetables will steam instead of caramelize, so use a second tray if necessary for true one-layer roasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American