Ingredients

3 small crowns broccoli, cut into florets

1 large sweet potato, cut into thin half moons

1 red bell pepper, sliced into chunks

15 oz chickpeas, drained, rinsed, and dried

1/3 cup olive oil

5 cloves garlic, minced

Salt and pepper, to taste

3/4 tsp onion powder

3/4 tsp paprika

3/4 tsp Italian herb blend

7 oz feta cheese, crumbled

2/3 cup ricotta cheese

2 tbs honey

2 tbs olive oil

1/2 lemon, zested and juiced

1/4 tsp dried thyme

Pinch of salt

Instructions

Step 1: Preheat the oven to 425℉ and line a large rimmed baking sheet with parchment paper. Arrange the prepared broccoli florets, sweet potato slices, red bell pepper chunks, and chickpeas evenly on the baking sheet.

Step 2: In a small bowl or glass pitcher, whisk together 1/3 cup olive oil, minced garlic, salt, pepper, onion powder, paprika, and Italian herb blend. Pour this mixture over the veggies and chickpeas, tossing well to coat everything evenly. Spread the mixture out in a single layer to ensure most are touching the pan.

Step 3: Roast the vegetables for 20 minutes. Remove the baking sheet from the oven, flip the veggies to promote even cooking, then roast for an additional 20 minutes until tender and slightly caramelized.

Step 4: While the vegetables roast, make the whipped ricotta. In a mini food processor, combine the crumbled feta, ricotta cheese, honey, 2 tablespoons olive oil, lemon zest and juice, dried thyme, and a pinch of salt. Pulse until smooth and creamy. Taste and adjust salt, lemon, or sweetness as desired.

Step 5: To serve, spread the whipped ricotta on a platter or individual plates. Top with the roasted vegetables and chickpeas. Garnish with lemon wedges and an extra drizzle of olive oil if you like.

Tips & Variations

For extra crunch, sprinkle toasted pine nuts or walnuts over the final dish.

Substitute any seasonal vegetables such as cauliflower or zucchini for variety.

Add a handful of fresh herbs like parsley or basil to the whipped ricotta for added freshness.

Use Greek yogurt instead of ricotta for a tangier, lighter version.

FAQs

Can I make the whipped ricotta ahead of time?

Yes, the whipped ricotta can be prepared up to 2 days in advance. Store it covered in the refrigerator and bring it to room temperature before serving for the best texture.

What can I use instead of chickpeas?

You can swap chickpeas with white beans or roasted nuts for added protein and texture. If you prefer, omit them to keep the dish entirely plant-based and vegetable-focused.