PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
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OdalyGalindez
[email protected]I found this recipe to be a bit too bitter for my taste. The arugula and radicchio were too overpowering. I would recommend using less of these ingredients if you are not a fan of bitter food.
Diyane Nkosinathi
[email protected]This dish was a bit too sour for my taste. The lemon juice and vinegar were too overpowering. I would recommend using less of these ingredients if you are not a fan of sour food.
TUSHAR Gaming
[email protected]I found this recipe to be a bit too sweet. The maple syrup and brown sugar were too overpowering. I would recommend using less of these ingredients if you are not a fan of sweet food.
NETT WEISE
[email protected]This dish was a bit too salty for my taste. The soy sauce and miso paste were too overpowering. I would recommend using less of these ingredients if you are not a fan of salty food.
Madheeha Madheeha
[email protected]I was disappointed with this recipe. The portobello mushrooms were tough and the chickpeas were mushy. The roasted vegetables were also undercooked. I would not recommend this recipe.
Sattar Ladlla
[email protected]This dish was a bit too spicy for my taste. The chili powder and cumin were overpowering. I would recommend using less of these spices if you are not a fan of spicy food.
Alison Brice
[email protected]I found this recipe to be too complicated. There were too many ingredients and steps involved. I would not recommend this recipe to anyone who is short on time or who is not an experienced cook.
revi tuks
[email protected]This dish was a bit bland for my taste. The portobello mushrooms were not very flavorful and the chickpeas were dry. The roasted vegetables were also a bit overcooked. I would not recommend this recipe.
Krishna Man
[email protected]I made this dish for dinner last night and it was a hit! The portobello mushrooms were perfectly cooked and the chickpeas added a nice protein boost. The roasted vegetables were also delicious. I will definitely be making this again.
Jaydin Herbst
[email protected]This recipe was easy to follow and the results were delicious. The portobello mushrooms were tender and juicy, and the chickpeas added a nice crunch. The roasted vegetables were also perfectly cooked. I would definitely recommend this recipe.
Freefire Shakib
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The portobello mushrooms were meaty and flavorful, and the chickpeas added a nice texture. The roasted vegetables were also delicious. I would definitely recommend this recipe.
Tazmim Hasan
[email protected]This recipe is a great way to get your veggies in. The portobello mushrooms and chickpeas are both packed with nutrients, and the roasted vegetables are a delicious and healthy way to add flavor. I will definitely be making this again.
Ahmar Rajput
[email protected]This dish was easy to make and very tasty. I especially liked the roasted chickpeas. They were crispy and flavorful. I will definitely be making this again.
Pa Malick Badjie
[email protected]I'm not usually a fan of portobello mushrooms, but this recipe changed my mind. The mushrooms were tender and flavorful, and the chickpeas added a nice protein boost. The roasted vegetables were also delicious. Will definitely be making this again.
md shorif
[email protected]This recipe was a hit with my family! Everyone loved the combination of portobello mushrooms, chickpeas, and roasted vegetables. The balsamic glaze added a delicious finishing touch. Highly recommend!
vijayakumar pv
[email protected]Portobello and chickpea sheet-pan supper is a game-changer! So easy to make and packed with flavor. The vegetables roasted perfectly and the chickpeas added a nice crunch. Will definitely be making this again.