Recipe Ingredients
- 1 (12.6-ounce) bag Birds Eye® Baby Broccoli Florets
- 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
- 1 (15-ounce) bag Birds Eye® Oven Roasters Seasoned Red Potato Wedges & Onions
- 3 tbsp olive oil
- 2 tbsp harissa paste
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup tahini, stirred, for drizzling
- 2 medium fresno chili, thinly sliced
- Chopped fresh parsley, for garnish
Recipe Directions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Combine broccoli, chickpeas, oven roasters, olive oil and harissa in a large bowl and toss to coat. Season with salt and pepper, to taste. Arrange vegetable mixture in an even layer on baking sheet.
- Bake, flipping vegetable mixture halfway through, until broccoli is tender and light golden-brown and potatoes are crisp, about 18 to 22 minutes.
- Drizzle with tahini, and garnish with chili and parsley. Serve and enjoy.
