Roasted Asparagus with Sweet Potatoes and Chickpeas

By devogirl

This summer dish is a delicious combination of vegetables. I love to serve it over a bed of mixed greens and make it a dinner salad.

Ingredients

• 2 sweet potatoes, cut into 1- to 2-inch chunks
• 12 ounces asparagus, ends trimmed, cut into 1-inch pieces
• 1 onion, sliced
• 3 garlic cloves, minced
• 1/4 teaspoon sea salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1 cup canned chickpeas, rinsed and drained
• 1/4 cup Balsamic Vinaigrette Dressing (page 124)

Preparation

Step 1

Yields: 4 servings
Prep Time: 20 minutes Cook Time: 35 minutes

1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper.
2. Spread the potatoes on one of the prepared baking sheets and bake until tender, about 20 minutes.
3. While the potatoes are cooking, toss the asparagus and onion with the garlic, salt, and pepper in a bowl until well coated.
4. On a separate prepared baking sheet, spread the asparagus mixture evenly and bake until the asparagus is tender yet still crisp, about 15 minutes, stirring halfway through. Remove from the oven.
5. Place the potatoes, asparagus, and chickpeas into a large serving bowl. Pour the balsamic dressing over the mixture and stir gently to combine. Season with more salt and pepper to taste.