Colourful vegetables, pantry-friendly chickpeas and a tangy balsamic dressing come together in this simple sheet pan supper. Sweet peppers, acorn squash and red onion roast until tender and golden, while kale joins them near the end of cooking. With most of the work happening in the oven and just two parchment-lined baking sheets to clean, this is a welcome option for evenings when you want a homemade meal without much fuss.
Chickpeas bring more than convenience to the pan. They belong to the pulse family and provide plant-based protein and fibre. Canned chickpeas are already cooked, so a thorough rinse and a pat dry are all they need before you add them to this recipe. Learn more about buying, preparing and enjoying them in our Canadian Ingredient Spotlight: Chickpeas.
Acorn squash gives this dish an autumn feel, but there’s room to make it your own. Add cherry tomatoes, zucchini or eggplant, as the recipe suggests, depending on what you have available. For more ideas that go beyond the usual fall favourites, explore Eat Seasonally This Fall. You can also check What’s in Season: October for a general guide to produce availability, keeping in mind that harvest timing varies by region and weather.
The dressing keeps the ingredient list straightforward: canola oil, balsamic vinegar, Dijon mustard, a little honey and herbs. Toss everything thoroughly so the vegetables and chickpeas are coated, then divide them between the two baking sheets. Keep the kale aside until the final roasting stage, as directed, rather than adding it at the beginning.
If you enjoy the combination of squash and pulses, bookmark our Three Sisters Salad, which pairs roasted butternut squash with corn and black beans. It’s another way to turn familiar ingredients into a colourful meal worth sharing.
Recipe Developed by Renée Kohlman
Sheet Pan Roasted Vegetables and Chickpeas
Ingredients
- 2 -3 sweet peppers, assorted colours, sliced
- 1 small acorn squash, scrubbed, seeded and cut into ¼-inch wedges
- 1 red onion, thinly sliced
- 2 19 oz cans chickpeas, thoroughly rinsed and patted dry
- 4 Tbsp canola oil, divided
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 tsp honey
- 1 tsp Italian seasoning, or thyme, oregano, basil, or a combination
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch red pepper flakes
- 1 bunch kale, stems removed, leaves roughly torn
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Place the vegetables, chickpeas, 3 Tbsp (45 mL) canola oil, balsamic vinegar, Dijon mustard, honey, Italian seasoning, salt, pepper, and red pepper flakes in a large bowl.
- Toss to thoroughly combine, then spread evening over the two baking sheets. Be sure to scrape all of the oil and seasonings from the bowl. Roast for 30 minutes.
- Toss the kale with remaining canola oil and a generous pinch of salt. Sprinkle the kale evenly over the two sheet pans. Roast for another 7 minutes until the kale wilts and the other vegetables are tender and golden.
- Remove from the oven and let the pans rest for about 5 minutes. Season to taste with more salt and pepper, if you wish. Serve with cooked pasta on the side, if you like.
Notes
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