Man, this summer weather really did me in. I wouldn’t be lying if I said I barely cooked a meal for a month straight. Thank god there is always toast, smoothies and cheese plates to save the day. But now that the temperature is cooling down, I can turn on my oven again. And best of all, my favorite veggies are in season in the fall!
I’ve been wanting to create a sheet pan dinner, aka one where you make everything on one pan, and this one fits the bill. It’s a combination of carrots, purple potatoes and chickpeas, covered in an amazingly tasty and aromatic smoky, sweet and spicy spice mixture. You throw them on a sheet pan, bake in the oven and eat it up like candy.
I love that this dish tastes incredible and is vegan and gluten-free for anyone following those types of diets. I paired my roasted veggies with some brown rice for protein, and it would probably go well with any whole grain. Even better, serve this as a side dish for fish, chicken or top the veggies with a fried egg.
And if you’ve got some winter squash or a different type of potato around, feel free to throw those into the mix. I would even go out on a limb and say this spice mix would be the perfect addition to homemade kale chips. Yum!
Smoky Sweet & Spicy Roasted Veggies
Flavorful sheet pan roasted veggies
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 2 medium carrots roughly chopped
- 1 15-ounce can chickpeas rinsed and drained
- 1 medium purple potato roughly chopped
- 2 tablespoon vegetable oil
Preheat the oven to 400 degrees F.
In a small bowl, combine the smoked paprika, garlic powder, cumin, salt, cayenne and brown sugar. Mix well.
Place the carrots, chickpeas and potatoes in a large bowl and coat with oil. Pour the spice mixture on top and stir well.
Spread the veggie mixture on a sheet pan. Roast for 25 minutes, flipping halfway through.