Ingredients:

  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, sliced into thick rounds
  • 1 red onion, cut into wedges
  • 2 cups Brussels sprouts, halved
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted bone-dry
  • 3 tbsp Avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lemon, juiced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 200°C (400°F). Prepare two large rimmed baking sheets with parchment paper to ensure even roasting and prevent sticking.
  2. In a large mixing bowl, combine the cubed sweet potatoes, sliced carrots, red onion wedges, halved Brussels sprouts, and the dried chickpeas. Ensure the chickpeas are completely dry to achieve maximum crispness.
  3. Drizzle the avocado oil over the vegetables. Sprinkle with garlic powder, smoked paprika, dried oregano, sea salt, and black pepper. Use your hands to toss the mixture, ensuring every piece is thoroughly coated in oil and spices.
  4. Divide the vegetable mixture between the two prepared baking sheets. Spread them into a single layer, ensuring there is space between the pieces to allow for roasting rather than steaming.
  5. Roast in the preheated oven for 35 minutes, tossing halfway through, until the vegetables are tender and the edges have a charred, mahogany color.
  6. Remove from the oven and immediately drizzle with fresh lemon juice and garnish with chopped parsley before serving.