Sheet Pan Roasted Veggies

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INGREDIENTS

  • 1 (15-ounce) can no salt added chickpeas, rinsed and drained
  • 2 medium sweet potatoes, peeled and diced
  • 3 beets, peeled and sliced
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 3 cups kale, stems removed, chopped

INSTRUCTIONS

  1. Preheat oven to 400 degrees.
  2. Line a sheet pan with foil.
  3. Place chickpeas, sweet potatoes, and beets in a large bowl.  Toss with olive oil, garlic powder, turmeric, and salt.
  4. Line them on the sheet pan in a single layer.  Roast for 20 minutes.
  5. Place kale in the same large bowl.  Drizzle a little olive oil and coat with spices leftover in the bowl.
  6. Remove pan from oven, line kale, and roast another 5 minutes.
  7. Serve as is, or over your favorite whole grain.

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If you don’t care for beets, substitute another vegetable.  You may want to try them, though.  Your taste buds may have changed from when you were a kid!  If you don’t care for kale, substitute another green.  If you don’t care for the spices, just use salt and pepper.  Make it your own!

Serves four.