Step 1

Preheat oven to 425°F (220°C).

Step 2

Prepare the vegetables: Mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.

Step 3

Rinse and drain the chickpeas.

Step 4

On a large baking sheet (use two if you’d like to space them out), place all the vegetables and chickpeas. Drizzle them with olive oil* and toss to coat. Add salt and basil, and toss again.

Step 5

Place in the oven and roast for 40-45 minutes, stirring halfway through.