Description
This recipe combines roasted potatoes, asparagus, and chickpeas with fresh herbs for a flavorful and satisfying meal. It is simple to prepare and packed with nutrients.
Ingredients
Scale
- 1 1/2 pounds small potatoes, cut into 1-inch pieces
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh dill, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the potatoes, asparagus, chickpeas, olive oil, oregano, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the potatoes are tender and golden brown, and the asparagus is crisp-tender.
- Remove from oven and transfer to a serving dish.
- Garnish with fresh parsley and dill before serving.
Notes
- For extra flavor, you can add a squeeze of lemon juice after roasting.
- Feel free to use other vegetables like bell peppers or zucchini.
- Adjust the amount of herbs to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg