Sheet-Pan Potato Chickpea Dinner

Ingredients

• 1.5 Pound russet potatoes - 1 1/2 pounds, cut into 1/2-inch cubes, cut into 1/2-inch cubes
• 1 Can canned chickpeas - 1 (15-ounce) can, rinsed and drained, rinsed and drained
• 4 Cup broccoli florets - 4 cups
• 2 Count carrots - 2 medium, sliced into 1/4-inch rounds, sliced into 1/4-inch rounds
• 1 Cup frozen corn - 1 cup
• 3 Tablespoon olive oil - 3 tablespoons
• 1 Teaspoon garlic powder - 1 teaspoon
• 1 Teaspoon onion powder - 1 teaspoon
• 1 Teaspoon sweet paprika - 1 teaspoon
• 0.75 Teaspoon fine salt - 3/4 teaspoon
• 0.25 Teaspoon black pepper - 1/4 teaspoon

Instructions

1. Preheat and prep ingredients

   1. *Preheat the oven to 425°F* and line a rimmed sheet pan with *parchment paper*. Cut the potatoes and carrots, rinse and drain the chickpeas, and measure the remaining ingredients.

2. Season the potatoes, chickpeas, and carrots

   2. In a large mixing bowl, combine the *potatoes, chickpeas, and carrots* with olive oil, garlic powder, onion powder, sweet paprika, salt, and black pepper; *toss until evenly coated*.

3. Roast the first layer

   3. Spread the mixture on the sheet pan in a *single even layer* and roast for *15 minutes*.

4. Add broccoli and corn

   4. Remove the pan from the oven, add the *broccoli florets and frozen corn*, and gently toss everything with a spatula.

5. Finish roasting

   5. Return the pan to the oven and roast for *12 to 15 minutes*, until the potatoes are *fork-tender* and the vegetables are lightly browned.

6. Rest and serve

   6. Let the sheet pan rest for *2 minutes*, then *serve warm*.