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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

One Pan Roasted Harvest Vegetables Recipe

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This recipe for One Pan Roasted Harvest Vegetables is from The Lackner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ cups Brussels sprouts, trimmed & halved
1 medium carrot, peeled & sliced into ½” rounds
1 medium sweet potato, peeled & cut into cubes
2½ cups baby potatoes, halved
½ cup chickpeas, rinsed & drained (or add pecans)
4 Tbs. olive oil (or more as needed)
1 tsp. Sea Salt
½ tsp. black pepper
1 tsp. Italian Seasoning
1 tsp. Garlic powder (or 3-4 fresh garlic cloves, minced)
¼ cup Panko crumbs
¼ cup grated Parmesan cheese
(Broccoli, cauliflower, butternut squash can be swapped in or added in addition to the other vegetables.)
Directions:
Directions:
1. Preheat oven to 425º F. Lightly grease a large rimmed baking sheet (13x18” or a 10x15”), set aside.
2. Combine all the ingredients to a large mixing bowl. Toss to coat well.
3. Spread the vegetables evenly in a single layer over prepared baking sheet, arranging the Brussels sprouts cut-side down. (Do not overcrowd.)
4. Roast in a preheated oven for 25 to 35 minutes (Stirring halfway through) or until vegetables are tender and lightly browned.
5. Remove from oven and transfer to serving dish.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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