# @iheartveggies on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/CeCIYmGP1Q5
- **Gondola URL:** https://gondola.cc/posts/19410154-iheartveggies-instagram
- **Posted:** 2022-05-26T19:40:10.000+00:00
- **Account Owner:** Liz Thomson | Food Blogger (@iheartveggies) — https://gondola.cc/iheartveggies

## Caption

#ad You have to try this vegetarian sheet pan dinner! It’s made with sweet vidaliaonions1, roasted broccoli, tender carrots, and crispy chickpeas for a healthy dinner you can get in the oven in no time! And don’t skip the creamy herb sauce- it takes this recipe to the next level!
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Vidalia onions are only in season from April to August so don’t miss out on these incredible, sweet onions. They’re SO good roasted but they’re also tasty in soups, salads, stir-fries and more! They really shine in this sheet pan recipe!
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Here’s the recipe and as always, I’ve got substitution ideas, nutritional information, and other tips on the blog: https://iheartvegetables.com/vegetarian-sheet-pan-dinner/ Just tap the link in my profile → iheartveggies for all the info!
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Ingredients
1 Vidalia Onion, cut into 2-inch pieces
1 15oz can chickpeas, drained, rinsed, and patted dry
2 large carrots, sliced into thin coins
1 cup chopped broccoli florets
2 teaspoons olive oil

For the sauce (makes about 1 cup)
1/2 cup mayonnaise
1/2 cup loosely packed cilantro
1/2 cup loosely packed parsley
1 tablespoon fresh dill
1 tablespoon chopped chives
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
2-3 tablespoons of water (optional to thin)

Instructions
Preheat the oven to 425 degrees.
On a large baking sheet, spread the onions, chickpeas, carrots, and broccoli into a single layer, being sure not to crowd the pan. If you’re using a small sheet pan, you may need to use two sheet pans.
Drizzle with olive oil.
Bake for 15-18 minutes or until the chickpeas are slightly crispy and the vegetables are beginning to brown.
While the vegetables are baking, prepare the sauce.
Add the mayonnaise, cilantro, parsley, dill, chives, lemon juice, garlic powder, and salt into a food processor or blender.
Blend until smooth.
Once the vegetables are cooked, drizzle with a few tablespoons of sauce, to taste. You’ll have leftover sauce which can be stored in the fridge for up to 4 days.
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## Stats

- **Views:** 0
- **Likes:** 554
- **Shares:** 0
- **Comments:** 22

## Tags

sheetpandinner, cookingideas, dinnerideas, vegetarianrecipes, recipeoftheday, eatyourveggies, eatseasonal, foodideas, veggiefood, viral, seasonalfood, veggies, vegetarian, igfood, cookingram, ad, foodie, foodiegram

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