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!

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