Lemon Potato Sheet Pan with Toom Garlic Dip. #partner

• servings: RECIPE (serves 4
• total time: 40 minutes

Ingredients

Looking to eat more plants? My fool proof formula is roasting a bunch of veggies on a sheet pan, and pairing it with a delicious sauce. My go-to is Toom’s Garlic Dip. It’s so versatile (I always have a tub on hand to dip mini carrots into LOL) and is the perfect base for just about any sheet pan wonder. Get yours now at Costco!

1 15oz can chickpeas, drained & rinsed

1 cup cherry tomatoes

3 cups mini potatoes, halved

1/3 cup olive oil

1/2 cup cup vegetable broth

1 lemon, juiced

1 teaspoon garlic powder

1 tablespoon dried oregano

1 tablespoon paprika

1 teaspoon salt

4 tbsp Toom Garlic Dip

Directions

Preheat the oven to 400F.

On a baking sheet, add the potatoes, cherry tomatoes, and chickpeas.

In a bowl or measuring cup, combine the oil, veg broth, lemon juice and zest, oregano, paprika and salt. Pour the mixture over the potatoes, chickpeas and tomatoes and coat.

Transfer to the oven and roast 20 minutes, then toss. Continue to cook for another 20 minutes until fork tender.

Spread the toom over a serving plate. Sprinkle with fresh parsley to serve over the toom. #recipe #easyrecipe #sheetpanrecipe #easyrecipe #quickrecipe #healthyrecipe #sheetpandinner #easyrecipes #plantbaseddiet