Ingredients:

  • 2 large Sweet Potatoes (500g), cubed into 1-inch pieces
  • 3 large Carrots (300g), sliced into thick rounds
  • 1 head of Broccoli (400g), cut into small florets
  • 1 Red Onion (150g), cut into thick wedges
  • 1 can (15 oz) Chickpeas, drained, rinsed, and patted dry
  • 1/2 cup (50g) Walnuts, roughly chopped
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or silicone mats.
  2. Perform the Dry-Touch Preparation: After rinsing chickpeas and chopping vegetables, use a clean kitchen towel to pat them completely dry to ensure a crispy texture.
  3. In a large mixing bowl, whisk together the extra virgin olive oil, minced rosemary, smoked paprika, garlic powder, sea salt, and black pepper to create an emulsion.
  4. Add the sweet potatoes, carrots, and chickpeas to the bowl first. Toss thoroughly to coat. Add the broccoli, red onion, and walnuts last, tossing gently to distribute remaining seasoning.
  5. Spread the mixture across the prepared baking sheet in a single layer, ensuring ingredients are not crowded.
  6. Roast for 35 minutes, tossing halfway through, until the root vegetables are tender and caramelized and the chickpeas are crisp.