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Roasted Mediterranean Vegetables

Roasted Mediterranean Vegetables

  • Total Time: 30 minutes
  • Yield: 4 servings 1x



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


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.

  • Author: Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes