Roasted Veggies, Chickpeas & Feta

Roasted Veggies, Chickpeas & Feta

Golden vegetables, crisp-edged chickpeas, and a scattering of tangy feta. A colorful tray of good things with very little washing up.

Adjust servings to scale ingredients. Pan size and cooking time may need to change.

You'll need: A large rimmed sheet pan, or two smaller trays

Ingredients

• 500 g sweet potato, cut into 2 cm cubes
• 300 g carrots, cut into slim batons
• 1 red onion, cut into wedges
• 240 g cooked chickpeas, drained and patted dry
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.5 tsp fine salt
• 100 g feta, crumbled
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley
• freshly ground black pepper, to taste

Let’s make it

1. Heat the oven to 425°F (220°C). Set out a large rimmed sheet pan, or two smaller trays if needed.
2. Place the sweet potato, carrots, onion, and chickpeas on the tray. Add the olive oil, paprika, cumin, salt, and black pepper. Toss well, then spread into a single layer with a little space between pieces.
3. Roast for 30–35 minutes, turning halfway through, until the sweet potato is tender and the vegetables have golden edges. If using two trays, swap their oven positions when you turn the vegetables.
4. Scatter the feta and parsley over the hot vegetables. Squeeze over a lemon wedge and serve with the remaining wedges alongside.

Made something good? Save this recipe for another cozy day.

https://thecozyforkful.com/roasted-vegetables-chickpeas-feta/