Ingredients:
1 (15 ounce) can no-salt-added chickpeas, rinsed OR 2 boneless, skinless chicken breasts cut up
8 ounces multicolored baby carrots with tops, trimmed and peeled
1 large onion, chopped
6 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt, divided
8 ounces asparagus, broccoli or green beans, cut into 2-inch pieces
1 package cheese gnocchi
½ cup grated Parmesan cheese
2 tablespoons balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon ground pepper
1 teaspoon fresh thyme leaves
Directions:
Place a large rimmed baking sheet on middle rack of oven; preheat to 400 degrees F. Line another baking sheet with paper towels.
Transfer the chickpeas or chicken to a large bowl. Add carrots, onions, gnocchi, green beans, 3 tablespoons oil and 1/8 teaspoon salt; toss to coat. Spread in an even layer on the hot baking sheet. Roast until the vegetables are golden brown and tender, about 30 minutes, tossing halfway through and adding asparagus during the last 10 minutes of cooking. Sprinkle Parmesan evenly over the vegetable mixture and continue roasting until the cheese is melted, about 5 minutes.
Meanwhile, whisk vinegar, honey, mustard, pepper and the remaining 3 tablespoons oil and 1/8 teaspoon salt in a small bowl. Drizzle the balsamic dressing over the vegetable mixture; sprinkle with thyme leaves. Serve immediately.
Enjoy!
Dr. Helene