serve hot with 1/4 cup chimichurri sauce

Potatoes: Wash and add to heavily salted boiling water. Boil until tender - 35-45 minutes. Drain. Spread a thin layer of olive oil on parchment lined baking sheets. Place potatoes on prepared baking sheets and smash to flatten. Sprinkle or brush olive oil on top. Add salt, pepper and garlic powder. Roast in 400 oven 25 minutes or until golden and crispy

Green Cabbage: Wash and chop each cabbage in to 1/2" steaks. Some loose strips will fall off; that's ok - don't discard them. Spread a thin layer of olive oil on parchment lined sheets. Arrange cabbage steaks and loose strips on prepared baking sheets. Sprinkle or brush with oilve oil, then sprinkle with salt, pepper and garlic powder. Roast in 400 oven 20 minutes or until cabbage is tender and golden

Carrots: Wash and peel. Cut into fat matchsticks. Spread olive oil on parchment lined sheets and place carrots on the sheets in a single layer. Season with a little olive oil, salt, pepper and garlic powder. Roast at 400 20 minutes until tender

Chickpeas: If you can plan ahead soak dried chickpeas over night; this will make them boil to tender much more quickly. If you can't soak them, add to boiling water and boil for an hour or more until you can easily smash them with your fingers. Drain and mix in a bowl with olive oil. salt, pepper and garlic powder. Spread in a single layer on a parchment lined sheet. Roast in a 400 oven 15 minutes. Should be firm/tender but not yet crunchy

edited 1/7/25 added roasting instructions. cauliflower/broccoli replaced with green cabbage