Ingredients:

  • 2 large sweet potatoes, cubed into 1-inch pieces
  • 3 large carrots, sliced into 1/2-inch rounds
  • 1 red onion, cut into thick wedges
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted bone-dry
  • 1 head of broccoli, cut into small florets
  • 3 tbsp cold-pressed extra virgin olive oil
  • 2 tbsp balsamic vinegar (no added sugar)
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup flat-leaf parsley, roughly chopped
  • 1/2 lemon, for zest and juice

Instructions:

  1. Preheat the oven to 200°C (about 400°F) and place your empty baking sheet inside. Note: A hot pan starts the searing process instantly.
  2. Peel and cube the 2 sweet potatoes and slice the 3 carrots. Ensure they are uniform in size.
  3. Drain the 15 oz can of chickpeas and roll them between two kitchen towels. Watch for them to lose their shine, which means they are dry.
  4. In a large bowl, whisk 3 tbsp olive oil, 2 tbsp balsamic, 1 tsp oregano, 1 tsp garlic powder, salt, and pepper.
  5. Toss the sweet potatoes, carrots, onions, and chickpeas in the bowl. Toss until they look glossy and fully coated.
  6. Carefully spread the mixture onto the hot baking sheet. Roast for 20 minutes until the edges of the potatoes start to soften.
  7. While that cooks, toss your broccoli florets in the remaining dregs of the oil mixture in the bowl.
  8. At the 20 minute mark, pull the tray out and stir in the broccoli. Listen for a faint sizzle as the broccoli hits the hot oil.
  9. Return to the oven for another 15 minutes until the broccoli tips are charred and the chickpeas are crackling.
  10. Remove from the heat, zest the 1/2 lemon over the top, squeeze the juice, and shower with 1/4 cup chopped parsley.