One-Pan Roasted Harvest Vegetables

4 Serving(s)
Side Dishes
One-Pan Roasted Harvest Vegetables


  • 2 cups Brussels sprouts, halved
  • 1 medium sweet potato, chopped
  • 2 cups baby fingerling potatoes, cut in half
  • 2 golden beets, peeled and chopped
  • 1 red onion, chopped
  • 2 cups canned chickpeas (garbanzo beans) rinsed and drained
  • 2 tablespoons avocado oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup fresh parsley, chopped (to garnish)

One-Pan Roasted Harvest Vegetables Directions

  1. Preheat oven to 425 degrees Fahrenheit and line a large baking tray with parchment paper.
  2. Add all chopped veggies and chickpeas to a large bowl. Drizzle with avocado oil and sprinkle with sea salt, pepper, and thyme. Mix to combine and evenly coat.
  3. Spread the vegetables in a single layer on the lined baking tray.
  4. Bake vegetables for 30–35 minutes, stirring halfway through, or until vegetables are tender and lightly browned.
  5. Remove tray from oven and sprinkle with parsley.