Dinner/Mains

October 14, 2021

Sheet Pan Roasted Polenta, Chickpeas, and Broccoli

Sheet Pan Roasted Polenta, Chickpeas, and Broccoli is an easy weeknight meal, perfect for cold fall and winter evenings. It only takes a few ingredients to give this dish lots of flavor!

Even though I work part-time, and largely still from home these days, weeknights still call for simple, quick dinners. What’s easier than one bowl and one sheet pan? Simple to prepare, and minimal clean up, I think that’s something we can all get behind. This recipe relies on a store-bought shortcut in the form of prepared polenta. Add in a few other fresh ingredients, plus a few pantry staples, and you’ve got a fast and flavorful dinner. 

One key to this recipe is making sure your chickpeas are as dry as possible. Drain them from the can, rinse them, and then pat them dry with paper towels to remove as much excess moisture as you can. That’s the trick to getting them crispy! Crispy chickpeas, soft polenta, tender roasted broccoli - when topped with parmesan cheese and finished with balsamic glaze, this is one dinner that doesn’t often leave leftovers!

Ingredients assembled for Sheet Pan Roasted Polenta, Chickpeas, and Broccoli
Assemble your ingredients.

Cutting the tube of prepared polenta into wedges
Cut polenta into large wedges - about 32.

Tossing prepared ingredients with olive oil and spices
In a large mixing bowl, toss broccoli florets, sliced red onion, polenta wedges, and chickpeas with olive oil and spices.

Ingredients arranged on a sheet pan and topped with parmesan after roasting
Arrange everything in an even layer on a sheet pan and roast in the oven. After 25 minutes, top with parmesan cheese and return to the oven for an additional 5 minutes to melt the cheese.

Two plates with Sheet Pan Roasted Polenta, Chickpeas, and Broccoli next to the large sheet pan with a spatulafor serving
Serve Sheet Pan Roasted Polenta, Chickpeas, and Broccoli immediately, and enjoy!

Take Sheet Pan Roasted Polenta, Chickpeas, and Broccoli over the top with a drizzle of balsamic glaze
Take Sheet Pan Roasted Polenta, Chickpeas, and Broccoli over the top with a drizzle of balsamic glaze!

Sheet Pan Roasted Polenta, Chickpeas, and Broccoli

Sheet Pan Roasted Polenta, Chickpeas, and Broccoli is an easy weeknight meal, perfect for cold fall and winter evenings. It only takes a few ingredients to give this dish lots of flavor!

Author:

Kira Freed - The Joyful Plateful

Prep:

5

min

cook:

30

min

total:

35

min

Ingredients

2 large broccoli crowns

1 small red onion

1 16-oz. tube prepared polenta

1 15-oz. can chickpeas, drained and rinsed

1/4 cup extra-virgin olive oil 

1 tsp. kosher salt

1 tsp. garlic powder

1 tsp. Italian seasoning

1/2 tsp. ground black pepper

3/4 cup grated parmesan cheese

Balsamic glaze, optional, for serving

Instructions

  1. Preheat oven to 450 degrees F. Line a large rimmed sheet pan with parchment paper, and set aside. 
  2. Chop broccoli into medium florets, and place in a large bowl. 
  3. Slice the red onion into small wedges, and add to the bowl. 
  4. Cut the polenta into large pieces (about 32), and add to the bowl. 
  5. Pat the drained, rinsed chickpeas with a paper towel to remove excess moisture. (The drier they are, the more crispy they will become!) Add the chickpeas to the bowl. 
  6. Pour the olive oil over the ingredients in the bowl, and toss to coat. Add the salt, garlic powder, Italian seasoning, and pepper, and toss until evenly distributed. 
  7. Transfer the contents of the bowl to the prepared sheet pan, and distribute everything into one even layer. Bake at 450 degrees F for 25 minutes. 
  8. After 25 minutes, remove the sheet pan from the oven, and sprinkle evenly with the parmesan cheese. Return to the oven for an additional 5 minutes to melt the cheese. 
  9. Serve the roasted polenta, chickpeas, and broccoli immediately, drizzled with balsamic glaze (optional). 
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!