Claude Chef

Sheet Pan

Crispy Roasted Chickpeas with Lemon and Root Vegetables

Crispy roasted chickpeas and caramelized root vegetables with bright lemon, garlic, and fresh herbs. A satisfying vegetarian sheet-pan dinner that celebrates February’s seasonal produce.

Ingredients

Main

  • 2 cans (800g) chickpeas, drained and patted very dry (or 350g dried chickpeas, soaked and cooked)
  • 4 large carrots, peeled and cut into thick batons
  • 300g potatoes, cut into 2cm chunks
  • 1 red onion, cut into wedges
  • 6 garlic cloves, smashed
  • 1 lemon (zest and juice)
  • 4 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper
  • Fresh parsley, chopped

Optional

  • Chili flakes for heat
  • Yogurt or quark for serving

Instructions

  1. Prep (15 min):

Medisterpølse Sheet Pan Dinner

A simple one-pan Danish dinner with medisterpølse sausages, roasted potatoes, and caramelized Brussels sprouts. Everything roasts together for minimal cleanup and maximum flavor.

Ingredients

Sheet Pan

  • 4 medisterpølse sausages (or other fresh pork sausages)
  • 400g potatoes, cut into 2cm chunks
  • 300g Brussels sprouts, trimmed and halved
  • 1 medium onion, cut into wedges
  • 3 cloves garlic, smashed (skins on)
  • 3 tbsp olive oil
  • 1 tsp caraway seeds or whole grain mustard
  • Salt and pepper
  • Fresh thyme (optional)

To Serve

  • Dijon mustard
  • Ketchup
  • Pickled cornichons
  • Fresh parsley, chopped
  • Crusty rye bread (optional)

Instructions

  1. Preheat oven: Preheat to 220°C (425°F).