Harvest Roasted Vegetables and Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan roasted vegetables and chickpeas seasoned with warm spices like cumin and coriander. The vegetables caramelize and chickpeas turn crispy, making a satisfying plant-based main course ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 large/extra-large sweet potato (peeled and diced into 1 1/2-inch chunks)
- 15 Brussels sprouts (trimmed and halved)
- one 15-ounce can low-sodium chickpeas (drained, rinsed, and patted dry)
- 1 small red onion (peeled and sliced into small chunks)
- 2 to 3 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons coriander
- 1 teaspoon turmeric
- 1 teaspoon kosher salt (or to taste)
- 3/4 teaspoon freshly ground black pepper (or to taste)
- minced garlic (optional and to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 779mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 944mg
- Calcium
- 100mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 779MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.