Ingredients:

  • 1 lb sweet potatoes, cubed
  • 1 cup carrots, sliced into rounds
  • 1 medium red onion, cut into wedges
  • 2 cups broccoli florets
  • 2 medium bell peppers, chopped
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Cut sweet potatoes and carrots into roughly 1/2-inch cubes to ensure even cooking with the other vegetables.
  2. In an extra-large mixing bowl, combine the cubed sweet potatoes, carrots, red onion, broccoli, bell peppers, and drained chickpeas.
  3. Drizzle the extra virgin olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, dried oregano, kosher salt, and black pepper. Toss vigorously until every surface is evenly coated.
  4. Spread the vegetable mixture in a single layer on a parchment-lined rimmed baking sheet, ensuring there is visible space between pieces to avoid steaming.
  5. Roast for 25-30 minutes until broccoli edges are charred and sweet potatoes are tender when pierced with a fork.