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Sheet Pan Veggie and Starch Medley

Crisped to perfection and ready for serving with your protein of choice - or without if you're going meatless. Sheet pan meals or sides are so easy and you can make a whole lot of food with just one pan. This batch will serve at least 4-6 and is perfect for meal prep for the week.

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OPN Conversion: 1 heaping cup = 1 starch + 1 veg + 1 fat

Serves: 4-6

Ingredients:

  •  
  • lb rainbow or baby red potatoes, sliced in half or quartered

  • 4-6 carrots, peeled, cut in half then halved again

  • 1 red onion, sliced

  • lb asparagus, edges trimmed and cut into thirds

  • 1 can chickpeas, drained and rinsed

  • 2 tbsp olive oil

  • 1 tsp paprika

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • salt + fresh cracked pepper, to taste

Instructions:

  1. Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper, silicone baking mat or lightly grease with oil.
  2. Add veggies, potatoes and chickpeas to a large mixing bowl. Drizzle with olive oil, add seasonings and toss to coat.
  3. Transfer to sheet pan and spread out as evenly as possible.
  4. Place in the oven for 20 - 25 minutes. Remove, mix with spatula and return to over for another 20 minutes or until fully cooked through to desired crispness.

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