Sheet Pan Fall Harvest Veggies (3 servings)

Name: Sheet Pan Fall Harvest Veggies (3 servings)
Ingredients: 1 Delicata squash (small, cut in half lengthwise, seeds removed, cut into wedges); 1 leek (medium, trimmed, chopped); 1 cup Brussels sprouts (trimmed, halved); 1 ½ cups chickpeas (cooked); 2 tbsp extra virgin olive oil; 2 tbsp poultry seasoning; sea salt & black pepper (to taste)

Roasted vegetables with chickpeas on baking sheet, healthy meal or snack option.

1 Delicata squash (small, cut in half lengthwise, seeds removed, cut into wedges)

1 leek (medium, trimmed, chopped)

1 cup Brussels sprouts (trimmed, halved)

1 ½ cups chickpeas (cooked)

2 tbsp extra virgin olive oil

2 tbsp poultry seasoning

sea salt & black pepper (to taste)

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Add the squash, leeks, Brussels sprouts, and chickpeas to the baking sheet. Drizzle with the oil and season with poultry seasoning, salt, and pepper. Toss to combine.
Spread out into an even layer and place in the oven. Cook for 25 to 30 minutes, or until the vegetables are fork-tender, tossing halfway through. Divide evenly between bowls and enjoy!

Notes

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately 1 1/2 cups.

No Poultry Seasoning

Use garlic, sage, thyme, and/or oregano instead.

Ingredients