PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
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Mustapha Abdulaziz
[email protected]This recipe was easy to make and the results were delicious! I will definitely be making this again.
Mamajah Jalloh
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. The vegetables were roasted to perfection and the chickpeas added a nice protein boost.
Season Change
[email protected]This dish was a bit bland for my taste. I added some extra spices and it was much better.
Bithi Aktar
[email protected]This recipe was easy to follow and the results were delicious! I used a mix of different vegetables, including zucchini, broccoli, and carrots, and they all roasted perfectly. The chickpeas added a nice crunch and the lemon-tahini sauce was the perfe
Judy Danford
[email protected]This Portobello and Chickpea Sheet-Pan Supper was a hit with my family! The vegetables were roasted to perfection and the chickpeas added a nice protein boost. I also loved the tangy lemon-tahini sauce. It was the perfect finishing touch to this deli