Sheet pan roasted veggies with chickpeas

This one-pan recipe is super easy to prepare and a real crowd pleaser. The addition of chickpeas makes it a great vegetarian main course or a higher protein side dish. It makes a big batch, perfect for a crowd or great for leftovers.

INGREDIENTS

• 12 button mushrooms (or if you are feeling adventurous, use any mushrooms you like)
• 1 box (283g) ripe grape tomatoes
• 1 red pepper, sliced in 6-8 lengthwise pieces
• 1 yellow pepper, sliced in 6-8 lengthwise pieces
• 1 red onion, sliced in 1-inch wedges keeping core intact so that the wedges stay together.
• 1 small fennel, bulb only, sliced in 1-inch wedges keeping core intact so that the wedges stay together
• 1 acorn squash, cut in 1–2-inch wedges, skin on
• 1 head of garlic, separated but left unpeeled
• 1/2 tsp Kosher salt
• 1/8 tsp freshly ground pepper
• 2 tbsp olive oil to drizzle all over veggies
• Big pinch of fresh rosemary leaves
• 1 can (19oz/540mL) chickpeas, drained and rinsed

INSTRUCTIONS

1. Preheat oven to 375˚F.
2. In a large roasting pan toss together all the cut-up veggies.
3. Drizzle the olive oil over the veggies, sprinkle with salt and pepper, and toss to coat.
4. Cook for 1 hour.
5. Remove from oven, raise the heat to 450˚F OR if you have, use convection roast 425˚F.
6. ADD CHICKPEAS and cook for another 20 minutes to half hour or until the veggies are speckled with brown marks.

Serves 6