Fall Sheet Pan Dinner

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Fall Sheet Pan Dinner
By: The Jaroudi Family
Serves 4-6

Ingredients:
1 – 15 oz can of no-salt-added chickpeas
^(drained --save the liquid)^
2 cups Brussel sprouts, chopped
1 large sweet potato raw, chopped
2 large carrots, chopped
1 medium onion, chopped
2 large apples, diced

Dressing:
½ cup of aquafaba (liquid leftover from cooked chickpeas)
¼ cup red wine vinegar
1 tsp onion powder
1 tsp garlic powder
½ tsp dried thyme
¼ tsp dried sage
¼ tsp turmeric powder
Dash of black pepper

3 sprigs of fresh rosemary

Directions:
In a large bowl whisk together the dressing ingredients.
Toss in all the remaining ingredients into the large bowl with dressing except fresh rosemary.

Line a baking sheet with parchment paper and spread out ingredients evenly.
Add fresh rosemary sprigs on top.

Bake at 375 degrees for 30-40 minutes (on the lowest oven rack) until sweet potatoes/veggies are cooked.

We love serving the fall sheet pan dinner mixture over a cooked whole grain.

Notes
You can substitute chopped zucchini, yellow squash, butternut squash, broccoli, kabocha squash, potatoes, turnips, or parsnips for the other veggies.
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