These days I am looking for simple, tasty, and nutritious dinners. This Winter Veggie Sheet Pan Dinner is right up my alley. A flavorful combination of seasonal veggies and chickpeas for added protein.
Sheet pan dinners are completely flexible. You can use whatever veggies and seasonings you prefer. To round out a sheet pan dinner, a protein is a must. Although veggies do offer some protein, it is just not enough, so I like to add chickpeas. My husband likes to cook salmon to add to his plate. Flexibility and ease are what I am all about these days!
I have made several versions of sheet pan dinners, but this one kept making an appearance in our home, so I knew it was worth sharing with you. The winter veggies are hearty and handle a smoky combination of seasonings. I have even just skipped the seasoning combo, and used just creole seasoning! Both are delicious, but I like to control the salt a bit more, so I like to use my own seasoning combination most of the time.
The cayenne pepper is optional but adds a spicy kick! If you or your family is sensitive to heat, just leave out the cayenne.
- 1 small head cauliflower (chopped into 1" florets)
- 1 lb Brussel sprouts (halved or quartered)
- 1 large sweet potato (peeled, halved and cut into ¼" half moons)
- 1 small red onion (peeled, halved and chopped into 1" slices)
- 1 head garlic (peeled - leave cloves whole or roughly chop)
- 1 15 oz can chickpeas (rinsed and drained)
- 1 t chili powder
- ½ t smoked paprika
- ½ t garlic powder
- ½ t onion powder
- 1 t kosher salt
- ¼ t ground black pepper
- ¼ t cayenne pepper (optional)
- Preheat the oven to 375 degrees.
- Add the veggies and chickpeas to a large sheet pan.
- Combine all of the seasonings in a small bowl. Toss the veggies with the seasonings and olive oil.
- Spread the veggie mixture evenly on the pan.
- Bake in the oven for 30-40 minutes or until softened and golden. Tossing half way through.