Sweet & Savoury Roasted Veggies & Chickpeas
Bump up the protein with this fresh take on roasted veggies. It’s the perfect side for a holiday meal or an easy addition to your weeknight line-up.
- Pulse
- Chickpeas
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Makes
- 6 servings
Nutrition
- Serving Size 1/6 of recipe
- Calories 191
- Fat 4 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 34 g
- Fibre 9 g
- Sugars 12 g
- Protein 8 g
- Sodium 288 mg
- Potassium 689 mg
- Iron 3 mg
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1/2 Tbsp (7 mL) balsamic vinegar
- 1/2 Tbsp (7 mL) maple syrup
- 3 garlic cloves, minced
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) ground coriander
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) paprika
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) pepper
- 1/8 tsp (0.5 mL) nutmeg
- 2 cups (500 mL) cooked or canned chickpeas (see tips)
- 2 cups (500 mL) butternut squash, peeled & cubed (about 1 small squash)
- 1 lb (500 g) red or golden beets, peeled, halved & cut into wedges (about 3 small beets)
- 1 cup (250 mL) parsnip, peeled & cut into 1" (2.5 cm) chunks
- 1 cup (250 mL) Brussels sprouts, trimmed & halved
- 2 Tbsp (30 mL) lemon juice
- 1/4 cup (30 mL) Fresh parsley, chopped
- 1/4 cup (30 mL) toasted pumpkin seeds, optional
Directions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Whisk together oil, vinegar, maple syrup, garlic and spices in a large bowl. Add veggies and chickpeas. Toss to coat.
Spread the veggie mixture in a single layer on the baking sheet and roast for 15 minutes, undisturbed, then flip and continue to roast until veggies are golden and tender, another 25-30 minutes.
Remove from heat and squeeze lemon juice over the veggies. Sprinkle with fresh parsley and pumpkin seeds, if desired. Serve warm.
tips
- A 19 oz (540 mL) can of chickpeas, drained & rinsed yields 2 cups (500 mL) cooked chickpeas. Want to cook dry chickpeas? Check out this link to our website!
- Can be eaten as a cold salad the next day.
- Substitute other favourite roasted veggies, such as potatoes or carrots!
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