Ingredients
1 lb. (450g) baby red potatoes, sliced in half lengthwise
13 ½ oz. (380g) carrots, halved lengthwise
8 ½ oz. (240g) canned chickpeas, drained & rinsed
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. paprika
½ tsp. garlic powder
1 lb. (450g) asparagus, ends trimmed
½ large yellow onion, sliced lengthwise
fresh parsley, chopped
1 avocado, quartered
Directions
Step 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, lightly greased with oil.
Step 2
Add the potatoes (flesh side down), carrots and chickpeas to the baking sheet, add 1½ tablespoons of olive oil and ¾ of the dried herbs and spices, toss to coat. Place in the oven for 20-25 minutes.
Step 3
Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, remaining oil, dry herbs and spices, and toss to coat.
Step 4
Place the sheet pan back in the oven and roast for 10-15 minutes. Remove from the oven and set aside to cool for a few minutes before serving.
Step 5
Divide equally in serving bowls, top with parsley and serve avocado on the side.
