Lemon Garlic Dip on a Sheet Pan: A Quick & Delicious Plant-Based Meal!
Looking for an easy, hearty, and flavorful dinner that’s perfect for meal prepping or a quick weeknight treat? This Lemon Garlic Dip on a Sheet Pan recipe is here to save your time and elevate your meals with its simple yet impressive combination of flavors. Whether you’re hosting guests, snacking on veggies, or just treating yourself, this dish is guaranteed to impress.
What You’ll Need:
- 1 can (15oz) chickpeas, drained & rinsed
- 3 cups mini potatoes, halved
- 1 cup cherry tomatoes
- 1/3 cup olive oil
- 1/2 cup vegetable broth
- Juice of 1 lemon
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 1 tbsp paprika
- 1 tsp salt
- 4 tbsp Toom Garlic Dip
Ingredients Breakdown:
This recipe combines your favorite flavors in a way that’s both easy to prepare and satisfying to eat. The chickpeas add protein, the potatoes provide carbs for a balanced meal, and the cherry tomatoes bring freshness and acidity to the dish. The olive oil adds richness, while the lemon juice brightens everything up. The garlic powder, oregano, paprika, and salt give it a flavorful kick.
Instructions:
- Preheat Your Oven:
Before you begin, preheat your oven to 400°F (200°C). This ensures that the veggies will cook evenly and become tender in about 25 minutes. - Prepare Your Vegetables:
On a large sheet pan, lay out the halved potatoes, chickpeas, and cherry tomatoes. Tossing them lightly to coat with olive oil ensures they’ll roast evenly without sticking to the pan. - Mix Up the Seasonings:
In a bowl, whisk together 1/3 cup of olive oil, 1/2 cup vegetable broth, lemon juice, garlic powder, dried oregano, paprika, and salt. This creates a flavorful sauce that will coat your veggies perfectly. - Coat Your Veggies:
Pour the seasoning mixture over the potatoes, chickpeas, and tomatoes. Toss everything to ensure every piece is evenly coated with the marinade. - Roast for Flavor: Place the sheet pan in the preheated oven and roast for 20 minutes. Stir halfway through cooking to allow the flavors to meld and ensure even browning.
- Finish Roasting:
After roasting for another 20 minutes, toss your veggies once more. They’ll be perfectly tender and golden by now, ready to enjoy with a side of creamy garlic dip. - Top with Dip and Garnish: Take a generous portion of the Toom Garlic Dip (about 4 tablespoons) and spread it on a clean plate. Top each roasted vegetable with a little dip for an extra layer of flavor and creaminess.
- Garnish with Fresh Parsley:
Sprinkle a handful of fresh parsley over each serving to add a burst of freshness and aroma.
Tips for Success:
- Pre-Prepare Ahead: If you’re meal prepping, you can roast the veggies once and store them in an air-tight container for up to 3 days. Reheat them in the oven before serving.
- Customize to Your Palate: Adjust the seasoning to match your favorite flavor profile—add more lemon juice for a tangier taste or substitute paprika with another spice like red pepper flakes for a spicy kick.
- Serving Suggestions: Serve this dish as an appetizer, alongside a green salad, or as part of a meal. It’s perfect on its own as a heart-healthy snack.
Why This Recipe Works:
The combination of creamy garlic dip with roasted vegetables creates a balanced and satisfying meal. The olive oil adds richness to the flavors, while the lemon juice brightens everything up. The chickpeas provide protein, the potatoes offer complex carbs, and the tomatoes add freshness and acidity for a well-rounded taste.
Let’s Get Cooking!
Whether you’re hosting friends and family or treating yourself to a cozy meal at home, this Lemon Garlic Dip on a Sheet Pan is sure to impress. Trust me, once you try it, you’ll be reaching for it again week after week. So, grab your favorite veggies, roll out the dough (or use the pre-made garlic dip), and get cooking! Bon appétit!
ENJOY!
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