Roasted Squash, Cauliflower and Chickpeas
Ingredients
The vegetables
-
2
cups
butternut squash, peeled and cut into cubes
-
1
large head
cauliflower, cut into florets
-
1
15 oz can
chickpeas, drained and rinsed
The seasoning
-
3
tablespoons
olive oil
-
1
tablespoon
maple syrup
-
2
teaspoons
garam masala
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
crushed red pepper flakes
-
¼
cup
fresh parsley, chopped
Instructions
- Preheat the oven to 425°F.
- Cut the cauliflower into florets and peel and slice the butternut squash into even chunks.
- Drain and rinse the chickpeas.
- In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, pepper, and red pepper flakes.
- Toss the squash, cauliflower, and chickpeas in the seasoning mixture until well coated.
- Spread the vegetables and chickpeas in a single layer on a large sheet pan.
- Roast in the oven for 30 minutes, tossing halfway through. Optionally, broil for the last 2 minutes for extra color.
- Transfer to a platter, top with fresh parsley, and season with additional salt and pepper if desired.
Nutrition Facts (estimated)
Servings
6
Calories
209
Total fat
8g
Total carbohydrates
31.3g
Total protein
6.2g
Sodium
350.5mg
Cholesterol
0mg
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