As a chef, I’ve learned that most recipes begin by with a source of inspiration. Sometimes that inspiration is practical, like having a great meal at a restaurant and thinking “hey, I’d love to recreate something like this and put my own spin on it.” Sometimes it’s more abstract inspiration, like seeing a Hawaiian sunset and wanting to make a smoothie bowl that feels, somehow, like that. Other times inspiration is driven by purpose, like creating a dish that can help boost immunity, or act as a detox. Today’s recipe falls in the last category—food that is immensely flavorful, nevertheless wholly functional.
As a one-stop-shop complete meal, this Herb-Roasted Vegetable and Crispy Chickpea dish is packed with plant-based deliciousness. Protein? Check. Healthy veggies? Check. Satisfying starches? You bet. And excitingly, it couldn’t be more convenient to make—you can create the entire meal just using one bowl and one sheet pan (how’s that for easy clean up?). But despite its simplicity, you’ll find this dish doesn’t disappoint when offering loads of fresh, complex flavor, and is full of everyday superfoods like arugula, cauliflower, and chickpeas.
But that's not all. While this recipe is healthy winner for virtually anyone, thanks to the powerful ingredients it contains it can also be used to help optimize fertility. In fact, it’s one of the many recipes I developed for a new project I’m so excited to share with you: The Fertility Foods Cleanse. This four-phase cleansing system was developed by two incredible physicians—Dr. Ashley Eskew and Dr. William Haas of Ovulife MD—both of whom are passionate about helping women overcome struggles with infertility through incorporating a better diet. I am so honored to partner with these physicians on this cause, and created over forty fabulous yet exceptionally functional recipes for the cleanse … and this recipe is one of them.
Whether you’re looking to naturally optimize your fertility or simply optimize how you feel, this recipe needs a spot on your regular weeknight rotation. Especially now that we’ve been blessed with little one of our own in the house, these kinds of simple yet deeply nourishing dinners are e.v.e.r.y.t.h.i.n.g. in our household … and I hope it brings the same comfort and benefits to you!
Find out more about the empowering Fertility Foods Cleanse here.
WATCH HOW WE MAKE OUR SHEET PAN HERB-ROASTED VEGETABLES:
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SHEET PAN HERB-ROASTED VEGETABLES PREP TIPS:
Really: You’re just a pan away from an amazing meal!
Optimize texture. Yes, you really do want to separate your ingredients on the pan, initially. It may seem a little fussy to keep parts of the ingredients separate on the pan during the first part of cooking, but this actually enables the chickpeas to crisp up without being impacted by the moisture of the vegetables.
Mix things up. Ready to get creative? Utilize other vegetables and herbs you have on hand freely! Pick hearty produce that withstands roasting, such as Brussels sprouts or broccoli, and be sure to include at least one starchier ingredient, like sweet potatoes or carrots for balance.
Look for color. The best roasted vegetables really should have a bit of golden or brown color before their taken out of the oven. This process, known as caramelization, sweetens vegetables and takes their flavor up a notch, big time.
Boost with superfoods. If you’re looking for additional superfood opportunities in this recipe, try substituting the raisins with antioxidant-rich dried mulberries (yum!), or sprinkle the finished dish with brain-boosting schisandra powder at the very end of cooking (about ½ teaspoon will do the trick!).
MORE EXCEPTIONAL ENTREES:
Herb-Roasted Vegetables with Crispy Chickpeas
Although this recipe offers a lot of flavor on its own, it can be further customized by adding additional fresh herbs like parsley or cilantro, or adding a drizzle of hot sauce.
Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins Servings: 2 Author: Julie Morris
½ head cauliflower, cored and cut into bite-size florets
2 cups small fingerling potatoes, small ones halved, larger ones quartered
1 large shallot, peeled, trimmed, and inner bulbs halved
4 thyme sprigs
1 small rosemary sprig, cut into 3-4 pieces
¼ cup olive oil, divided, plus extra for serving
Sea salt and ground black pepper
1½ cups cooked chickpeas/garbanzo beans (or 1 15-ounce can, drained)
2 cups baby arugula
3 tablespoons raisins
1. Preheat the oven to 425° F.
2. In a large bowl, combine the cauliflower, potatoes, shallots, thyme, rosemary, 3 tablespoons of olive oil, ½ teaspoon salt, and a sprinkle of ground black pepper. Mix very well (the shallots will begin to separate – this is fine). Spread the vegetables out onto a baking sheet so that they take up 2/3 of the surface.
3. Rinse the chickpeas well and pat dry with a couple paper towels. Add the chickpeas to the same mixing bowl you just used, and toss with the remaining tablespoons olive oil and a pinch of salt. Spread the chickpeas out onto the remaining third of the baking sheet.
4. Place the pan in the oven and roast for 15 minutes. Toss the vegetables and the chickpeas, attempting to keep them in their respective areas as much as possible (a little spillover is fine). Return the pan to the oven and roast for 15 minutes longer. Toss again, this time combining the chickpeas with the vegetables. Return the pan to the oven and roast for 10-20 minutes longer, until cauliflower is lightly caramelized and potatoes are tender. Remove the pan from the oven.
5. Discard the remainders of the rosemary and thyme. Zest the lemon half over the pan using an extra-fine grater, and squeeze out all the juice over the vegetables (using a strainer, if needed, to avoid any wayward lemon seeds). Add the arugula and raisins, season lightly with a little extra salt and pepper to taste, and drizzle with a small amount of finishing olive oil – just about a teaspoon or two should do the trick. Toss everything together in the pan, then transfer to serving bowls and enjoy warm.