There are just some days when roasted vegetables are like comfort food. Okay, well maybe I’m the only one who feels this, but my Roasted Mediterranean Vegetables are like a warm hug. This dish is magnificent!
I probably should have called it “roasted Mediterranean vegetables with chickpeas,” but it’s okay, you get the picture. I am pretty much obsessed with the combination of sweet potatoes and chickpeas – I see no reason to stop making recipes with them together.
This dish fits the mold of many others that I make, easy and hard to mess up. As long as you cut those sweet potatoes the same size as the chickpeas, they will soften up beautifully and that’s pretty much the only thing that could go wrong.
Seriously! Look at this. Doesn’t it look amazing? Here’s what you can do with this recipe.
Ideas for Pairing with Roasted Mediterranean Vegetables
- Use as a traditional side dish. If you have chicken, fish, or beef as your main protein, pair this up as aside.
- Pair alongside a light pasta dish, such as garlic and olive oil pasta, or a spaghetti pomodoro.
- Add grilled chicken or tuna canned in olive oil to the top for a complete one-bowl dinner.
I hope you try this and if you do, leave me a note in the comments.
Print
Roasted Mediterranean Vegetables
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 small sweet potato, cut into small cubes (about the same size as the chickpeas)
1, 15 ounce can chickpeas, drained and rinsed
2 cups large chunks of tomatoes (could use roma, beefsteak, campari, cherry tomatoes)
1 small sweet onion, cut into large slices
1/2 cup frozen spinach
6 tablespoons extra virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Layer the sweet potatoes, chickpeas, tomatoes, onions on the sheet. Sprinkle the frozen spinach over the vegetables.
Drizzle 3 tablespoons of the olive oil and the salt over the vegetables.
Roast for 20 minutes.
Transfer to a serving tray if desired and drizzle the remaining 2 tablespoons olive oil over the vegetables and sprinkle the red pepper flakes over the vegetables. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes