![]() ![]() Serve with a side of quinoa for even more protein and fiber. Let cool and serve with sliced avocado and plenty of parsley sprinkled overtop. Place back in the oven and roast for 10 – 15 minutes. 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, as shown above right.I find it helps the potatoes to brown nicely on the edges, when I arrange the potatoes flesh side down, as shown above. Add the potatoes, carrots and chickpeas to the center, drizzle with half the oil and most of the herb & spice mixture, toss well to coat. First, you’ll want to line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil. ![]() I tried this on my first go around of this sheet pan dinner and it was delicious too! Want to use vegan sausage in place of chickpeas? You can easily skip the chickpeas and add sliced vegan sausage when adding the asparagus and onion, cooking as directed. ![]()
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