Sheet-Pan Roasted Vegetables with Protein

Ingredients

Makes 4 servings

• 6 cups assorted vegetables, cut into 1-inch pieces
• 1.5 lbs chicken thighs, sausage, tofu, or chickpeas
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat oven to 425°F and line a large sheet pan with parchment.
2. Toss the vegetables with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread everything in a single layer and add your protein, seasoning it as well.
4. Roast 25-35 minutes, tossing once halfway through, until vegetables are caramelized and the protein is cooked through.
5. Squeeze lemon over the pan and serve straight from the sheet pan.