Roasted Vegetable and Chickpea Medley
40minutes
4servings
$1.60per serving
12gprotein
Dinner · American
Tender roasted potatoes, Brussels sprouts, and chickpeas tossed in a tangy herb vinaigrette.
Recipe code XJZBY7 · enter it in Anychef
Ingredients
10 ingredients · serves 4about $6.40
- 1 can chickpeas
- 1 pound potatoes
- 1 pound Brussels sprouts
- 3 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and black pepper
- Lemon juice
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Save this recipeInstructions
- Step 1 of 6
Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Trim Brussels sprouts and halve them.
- Step 2 of 6
Drain and dry chickpeas.
- Step 3 of 6
Toss potatoes, Brussels sprouts, and chickpeas with 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper.
- Step 4 of 6
Spread on a baking sheet and roast for 35 minutes, stirring halfway through.
- Step 5 of 6
Whisk together remaining olive oil, balsamic vinegar, Dijon mustard, and lemon juice.
- Step 6 of 6
Toss roasted vegetables with vinaigrette before serving.
