Do you have a bunch of leftover veggies, chicken breast or chickpeas and 35 minutes to spare?
Great. Because that’s all you need to make this simple, yet flavorful, sheet pan roasted vegetable recipe for the holidays OR for your next meal prep.
I love this recipe because it accomplishes A LOT on one sheet pan.
With roasted chicken (or chickpeas), veggies and sweet potato, you’ve got an all-in-one entree that’s easy to feed to a crowd or use for a complete meal prep.
And who doesn’t love a recipe that only requires a baking sheet and a bowl? So easy.
Let’s talk about customization, shall we?
If you want to make this meal vegan or vegetarian, simply swap out the chicken for chickpeas. That’s it! Roasted chickpeas are a great flavorful and filling plant-based protein that are welcome at any holiday dinner table or in any meal prep container.
This meal is already dairy and gluten-free, so that’s really the only main thing you’d have to change to accommodate other mainstream diets!
As always, the vegetables are easy to change too. If you’re not into onion, broccoli, brussels sprouts and sweet potato, Here are some ideas that could work on this sheet pan:
- green beans
- delicata squash
- acorn squash
- butternut squash
- bell pepper
- red onion
- Yukon gold potatoes
- fingerling potatoes
And if you’re not into whole cranberries, you can add golden raisins or dried cranberries after roasting if you want!
The options are pretty much endless for this one. You can’t lose 🙂
If you plan on making sheet pan roasted vegetables for a holiday meal…
This meal should be roasted right before it needs to be served, or at least heated in the oven for a few minutes after roasting it initially to heat it up. It’s not meant to be eaten at room temp.
You’ll need as many chicken thighs as people you are serving (or more). At least one thigh per person is best when planning out your menu. If using chickpeas, one 15 oz can = 3 servings.
You should also plan to have one cup of vegetables per serving. This recipe serves four, so adjust from there based on what you need!
If you’re using this recipe for meal prep…
It’s pretty straightforward!
This meal reheats really well in the microwave, toaster oven or in the oven. The stove would be great too. It lasts in the fridge for up to four days and it’s not freezer-friendly.
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