Baked Sheet Pan Veggies

Preheat oven to 190 °C (380 °F, 360 ° F if convection oven).
Cut squash and other veggies into 1/2” or 1” cubes, with or without skin, makes about 3 cups.
Drain and rinse chickpeas then spread on a clean towel or paper towels to dry a bit.
Line a sheet pan or jellyroll pan with parchment paper.
Place squash or other veggies that need the longest amount of cooking into a bowl with garam masala, thyme, red pepper flakes and 1 tbsp. olive oil, toss well.
Spread veggies out on one end of the parchment lined pan in one even layer and roast for 15 minutes.
Add other veggies that need the second-longest time to cook to the now-empty bowl and mix with oil, garam marsala, red pepper flakes, and thyme.
Spread evenly next to the first partially cooked veggies roast for 10 minutes or so.
Repeat with third batch of veggies that need the least amount of cooking including chickpeas and chopped onions.
Roast for 10 or so minutes until squash is golden brown and tender and chickpeas and onions are slightly crispy.
Remove from oven, then fold the parchment in half and slide the veggies into a bowl and gently mix them and serve.

Optionally add or remove veggies such as butternut squash, potatoes, sweet potatoes (orange or purple), beets, carrots, cauliflower, broccoli
If broccoli is used be careful not to roast for too long as they cook quickly
Optionally remove 2 thyme springs and red pepper flakes

Recipes