Ingredients

• Ingredients Units USM Scale 1x2x3x 1 lb. baby red potatoes, sliced in half lengthwise 1 1/2 cups petite baby carrots 1 can (14oz.) chickpeas, drained and rinsed 1 teaspoon of EACH dried basil, dried thyme, dried oregano (see notes) 1 teaspoon paprika 1/2 teaspoon garlic powder 2 – 3 tablespoons olive oil, divided 1 lb. asparagus, ends trimmed and cut into thirds 1/2 large yellow onion, sliced lengthwise mineral salt & fresh cracked pepper, to taste Fresh parsley, to serve

Preparation

• Instructions Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, silpat or lightly grease with oil. Assemble: Add the potatoes, carrots and chickpeas to the sheet pan, drizzle with 1 1/2 tablespoon olive oil and 3/4 of the spices, toss to coat. Arrange the potatoes flesh side down, this will help them get crispy edges. Roast: Place in the oven for 20 -25 minutes. Add onion + asparagus: Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, add the remaining oil and herb/spice mix, toss to coat. Continue roasting: Place sheet pan back in the oven and roast for 10 – 15 minutes more. Let cool a few minutes before serving. Serve: Place in individual serving bowls and top with parsley sprinkled over top and sliced avocado on the side. Would be great with a serving of quinoa on the side as well, adding more fiber and protein! Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 – 6 days.