This chickpea & roasted root vegetable vegan sheet pan dinner recipe has potatoes, carrots, garlic, and herbs in a bright homemade lemon caper dressing.
Line a sheetpan with parchment paper. Add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, chickpeas, and red onion. Toss to combine, coating the vegetables in the oil and spices. Make a space in the middle, and place the head of garlic, facing up.
Bake for 30 minutes. After, carefully remove sheet pan from the oven and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
After the vegetables are done cooking, remove from oven and dress with the lemon caper vinaigrette.
Serve hot over rice, quinoa, or riced cauliflower.