Try our Sheet-Pan Roasted Broccoli, Radicchio and Chickpeas Recipe

When you need dinner to happen fast, think of a sheet-pan meal. Take veggies, protein and seasonings and roast together in the oven on a cookie sheet. This particular recipe is meatless with broccoli, radicchio and chickpeas. And, there’s only one pan to clean up afterward. It’s a win-win for a quick, healthy meal.

Roasted Broccoli, Radicchio and Chickpeas

Time: 35 minutes
Serves four.

1 large head broccoli, cut into florets
2 small heads or 1 large radicchio, cut into 1/2-inch strips
1 large red onion, thinly sliced into half moons
1 can chickpeas, drained and rinsed
3 tablespoons pine nuts
1 lemon, juiced and zested
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced 
1/4 teaspoon kosher salt
freshly ground black pepper (to taste)
3 ounces goat cheese, softened

Number 1

Preheat the oven to 425 F. Prep a rimmed half sheet pan (about 11 by 17 inches) with foil or parchment (optional) and add broccoli, red onion and chickpeas in a single layer. Sprinkle with pine nuts. 

Number 2

In a bowl, whisk together 2 tablespoons lemon juice and olive oil until smooth. Stir in the zest, garlic, salt and pepper. Drizzle mixture over the pan and toss. 

Number 3

Transfer pan to the oven. Cook, tossing once or twice, until broccoli is crispy and tender, about 15 minutes. 

Number 4

Remove from oven and add radicchio. Stir. Dot with spoonfuls of goat cheese. Cook in oven for 2-3 minutes until radicchio is wilted and goat cheese is warmed.

Categories: Get Healthy

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