![](https://cdn.statically.io/img/www.allrecipes.com/thmb/I6Ijpgqk4RRU84eMCyFj17kyw08=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5934981-3a8060031b404c8981baed48c7a4be74.jpg)
Ingredients
-
3 medium russet potatoes, cut into 1-inch pieces
-
2 (15 ounce) cans chickpeas, rinsed and drained
-
½ butternut squash - peeled, seeded, and cut into 1-inch pieces
-
1 sweet potato, peeled and cut into 1-inch cubes
-
1 onion, diced
-
2 large carrots, cut into 1 inch pieces
-
3 tablespoons vegetable oil
-
1 teaspoon salt
-
1 teaspoon onion powder
-
1 teaspoon garlic powder
-
1 teaspoon ground fennel seeds
-
1 teaspoon dried rubbed sage
-
½ teaspoon ground black pepper
-
2 green onions, chopped (Optional)
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
-
Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
-
Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
-
Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
-
Season with more salt and black pepper to taste. Top with green onions to serve.
Nutrition Facts (per serving)
273 | Calories |
6g | Fat |
50g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 273 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 5% |
Sodium 542mg | 24% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 9g | 30% |
Total Sugars 6g | |
Protein 7g | 14% |
Vitamin C 37mg | 41% |
Calcium 95mg | 7% |
Iron 3mg | 14% |
Potassium 924mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.