Spring Vegetable Sheet Pan Dinner
Nothing says spring like a big helping of fresh, colorful, flavor-packed veggies to welcome the season. It's easy to adapt to whatever you have on hand and requires minimal clean up!
Ingredients
- 2-4 tablespoons olive oil
- 6 cloves garlic
- 2 tablespoons fresh chives
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 pounds (531 g / about 4 medium) red potatoes halved and quartered
- 1 pound (335 g) butternut squash diced
- 1 pound (466 g) asparagus ends trimmed and cut into thirds
- 1 pound (453 g) radishes ends trimmed and halved
- 2 cups (255 g) petite baby carrots halved lengthwise
- 1 large yellow onion sliced lengthwise
- 2 cans (15.5 ounces / 439 g each) chickpeas drained and rinsed
Instructions
- Preheat oven to 425 °F (220 °C).
- Line 2 baking sheets with parchment paper or lightly grease with olive oil. Silicone mats can also be used, however vegetables will be less crispy. Set baking sheets aside.
- Make the marinade mixture: In a small bowl, whisk together marinade mixture (olive oil, garlic, chives, Italian seasoning, salt, pepper, and lemon juice). Set aside.
- Combine marinade with the vegetables: In a large bowl, combine the potatoes, butternut squash, asparagus, radishes, baby carrots, yellow onion, and chickpeas. Add the marinade mixture and toss together, making sure all the vegetables are evenly coated.
- Roast the vegetables: Spread the vegetables evenly onto each baking sheet.
- Place baking sheets into the oven and roast for 30 minutes, checking and stirring halfway. Vegetables should be tender and lightly browned when ready to serve.
Notes
- Serve with fresh parsley and arugula (rocket) or spinach.
- Substitutes: There are other great spring vegetables to swap out with any of the vegetables used in this recipe - artichokes, beets, fennel, leeks, turnips, etc.
- Make Ahead: Follow the recipe up to Step 3. Marinate the vegetables in the refrigerator overnight and roast the next day.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.
- Reheat for a few minutes on the stovetop over medium heat, or in the oven at 300F for 5-10 minutes until warmed through.