Roasted Veg & Chickpea Tray
A healthy, low-cost roast using seasonal UK veg and tinned chickpeas.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 8g sugars · 12g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Sainsbury's, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Tinned chickpeasnot compared | – | – |
| Carrotspack 1kg | £0.55£0.11 per 100g | £0.44£0.09 per 100g |
| Sweet potatopack 1kg | £1.19£0.12 per 100g | £1.19£0.12 per 100g |
| Olive oilpack 500ml | £5.75£1.15 per 100ml | £7.00£0.70 per 100ml |
| Dried herbsnot compared | – | – |
| Basket total (full packs) | £7.49 | £8.63 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Tinned chickpeas, Dried herbs.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): Salt, Black pepper.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat your oven to 200°C/gas mark 6/180°C fan. Peel the 2 large carrots and 1 large sweet potato, then chop them into uniform 2cm bite-sized chunks to ensure they cook evenly at the same rate.
- Drain the 400g tin of chickpeas and rinse them under cold water, then pat them very dry with a clean tea towel; this ensures they get crispy rather than mushy.
- In a large flat roasting tray, combine the chopped carrots, sweet potato, and dried chickpeas. Drizzle over 3 tbsp olive oil and sprinkle with 1 tsp dried herbs and a generous pinch of salt and pepper.
- Use your hands or a large spoon to toss everything together until every piece is thoroughly coated in oil and herbs, then spread the mixture out into a single layer across the tray.
- Place the tray in the middle of the oven and roast for 35-40 minutes. Halfway through, use a metal spatula to turn the vegetables around for even browning on all sides.
- Remove the tray from the oven when the sweet potatoes are fork-tender, the carrots are golden brown, and the chickpeas look slightly charred and crunchy.
- Taste a piece of roasted carrot to check the seasoning, adding another pinch of salt if needed. Serve immediately hot in bowls, perhaps with a dollop of yogurt or a squeeze of lemon.
Tips
- To make this cheaper, swap the sweet potato for more seasonal parsnips or extra carrots depending on sale.
- For batch-cooking, cool the leftovers quickly and store in airtight containers in the fridge for up to 2 days.
- To reheat, sprinkle with a teaspoon of water, cover, and microwave for 2 minutes until steaming hot throughout, or warm up in the oven for 10 minutes.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).