Ingredients:

  • 1 lb sweet potato, cubed small
  • 2 large carrots, sliced into rounds
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 head broccolini or broccoli florets
  • 2 medium bell peppers, chopped
  • 1 cup chickpeas, drained and patted dry
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp lemon juice, fresh

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper. Note: Doing this first ensures the pan is ready to go.
  2. Toss 1 lb cubed sweet potatoes and 2 sliced carrots in a bowl with 2 tablespoons of olive oil and 1 tsp salt.
  3. Spread the root vegetables on the pan in a single layer and roast for 10-12 minutes until they just start to soften.
  4. While those are roasting, toss 1 head of broccoli florets, 2 chopped bell peppers, and 1 cup drained chickpeas with the remaining 2 tablespoons of olive oil, 1 tsp smoked paprika, and 1 tsp dried oregano.
  5. Pull the pan out of the oven and move the root vegetables to the sides of the tray.
  6. Pour the broccoli, pepper, and chickpea mixture into the center of the pan.
  7. Return the pan to the oven for 15-20 minutes until broccoli tips are charred and chickpeas are crisp.
  8. Remove the pan from the oven and immediately drizzle with 1 tbsp fresh lemon juice and 3 minced garlic cloves. Note: The residual heat cooks the garlic without burning it.
  9. Sprinkle with 1 tsp black pepper and serve immediately.