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

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. 

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. 

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

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