Fall Roasted Vegetables with Chickpeas - Averie Cooks

Name: Fall Roasted Vegetables with Chickpeas - Averie Cooks
Ingredients: 1 large/extra-large sweet potato, peeled and diced into 1 1/2-inch chunks; 15 Brussels sprouts, trimmed and halved; one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry; 1 small red onion, peeled and sliced into small chunks; 2 to 3 tablespoons olive oil; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons coriander; 1 teaspoon turmeric; 1 teaspoon kosher salt, or to taste; 3/4 teaspoon freshly ground black pepper, or to taste; minced garlic, optional and to taste

"Fast, easy, HEALTHY, and a great recipe to try as a meatless main or as a satisfying plant-based lunch! So much FLAVOR!..."

INGREDIENTS

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1 large/extra-large sweet potato, peeled and diced into 1 1/2-inch chunks

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15 Brussels sprouts, trimmed and halved

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one 15-ounce can low-sodium chickpeas, drained, rinsed, and patted dry

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1 small red onion, peeled and sliced into small chunks

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2 to 3 tablespoons olive oil

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1 1/2 teaspoons ground cumin

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1 1/2 teaspoons coriander

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1 teaspoon turmeric

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1 teaspoon kosher salt, or to taste

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3/4 teaspoon freshly ground black pepper, or to taste

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minced garlic, optional and to taste

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