Description
Enjoy a flavor-packed, eco-conscious meal with this Zero-Waste Roasted Vegetable Sheet-Pan Dinner. Embrace sustainability by using every part of your vegetables, minimizing food waste while indulging in a hearty, plant-based feast.
Ingredients
Assorted vegetables (carrots, potatoes, broccoli stems, cauliflower leaves, etc.)
1 can of chickpeas, drained and rinsed
2 tablespoons olive oil
Salt, to taste
Pepper, to taste
1 teaspoon garlic powder
For the carrot-top pesto:
1 cup carrot tops (or other herb greens)
2 cloves garlic
1/2 cup olive oil
1/4 cup nuts (optional)
Juice of 1 lemon
Pinch of salt
Instructions
1. Preheat your oven to 425°F (220°C).
2. Gather your chopped vegetables and drained chickpeas. Toss everything together on a large sheet pan.
3. Drizzle with olive oil and season with salt, pepper, and garlic powder. Mix well to ensure even coating.
4. Roast in the oven for 20-25 minutes, stirring halfway through, until golden and caramelized.
5. While the veggies roast, prepare the carrot-top pesto: blend carrot tops, garlic, olive oil, nuts (if using), lemon juice, and a pinch of salt until smooth.
6. Once the roasted vegetables are ready, drizzle the pesto over the top and gently toss to coat.
7. Serve immediately and enjoy your zero-waste sheet-pan dinner!
Notes
Feel free to customize the vegetables based on what you have on hand or what’s in season. You can also experiment with different herbs and nuts in the pesto to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 of the total recipe
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg