A hot oven does most of the work here. Sweet potato and carrots turn soft and caramelized, chickpeas pick up a little crunch, and red onion becomes mellow and sweet. Feta and lemon finish the tray with a bright, salty lift.
Give everything a little room
Spread the vegetables in a single layer and leave some space between pieces. An overcrowded tray holds steam, so use two trays if yours is small. Turn the vegetables halfway through for golden edges on more than one side.
Serve as it is, tuck it into warm flatbread, or spoon it over cooked grains for a more generous meal.
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
Let’s make it
- Heat the oven to 425°F (220°C). Set out a large rimmed sheet pan, or two smaller trays if needed.
- 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.
- 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.
- Scatter the feta and parsley over the hot vegetables. Squeeze over a lemon wedge and serve with the remaining wedges alongside.
https://thecozyforkful.com/roasted-vegetables-chickpeas-feta/
