One Pan Roasted Harvest Vegetables + Video

lifemadesweeter.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

½ lb (2 ½ cups) Brussels sprouts, trimmed and halved

1 medium carrot, peeled and sliced into ½" thick rounds

1 medium sweet potato, peeled and cut into cubes

½ lb (2 ½ cups) baby potatoes, halved

2 cups canned chickpeas, rinsed and drained (leave out if preferred or add pecans instead)

⅓ cup olive oil

2 teaspoons sea salt (or to taste)

1 teaspoon black pepper (or to taste)

2 teaspoons Italian seasoning

2 teaspoons garlic powder (or 3 to 4 cloves fresh garlic, minced or crushed)

½ cup Panko crumbs

½ cup finely grated Parmesan cheese

subheading: Optional substitutions:

Broccoli, Cauliflower, Rutabaga, Butternut Squash can be be swapped in or added in addition to the other vegetables.

Directions at lifemadesweeter.com

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