Ingredients:

  • 1 lb sweet potato, peeled and cubed
  • 1 lb baby potatoes, halved
  • 3 medium carrots, sliced into thick coins
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium yellow bell pepper, chopped into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Chop the sweet potatoes, baby potatoes, and carrots into uniform 1-inch chunks. Chop the red and yellow bell peppers into similarly sized 1-inch pieces.
  3. In a large mixing bowl, combine all chopped vegetables and the drained, patted-dry chickpeas.
  4. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, sea salt, and cracked black pepper.
  5. Toss the mixture vigorously with your hands or a spatula until every piece has a glossy sheen and is evenly coated in spices.
  6. Spread the vegetables across the prepared sheet pan in a single layer, ensuring there is breathing room between pieces to prevent steaming.
  7. Roast in the oven for 30 minutes, or until the vegetables are tender and the edges are charred and mahogany-colored.