2cups(500 mL) cooked or canned chickpeas(see notes)
2cups(500 mL) butternut squash,peeled & cubed (about 1 small squash)
1lb(500 g) red or golden beets,peeled, halved & cut into wedges (about 3 small beets)
1cup(250 mL) parsnip,peeled & cut into 1" (2.5 cm) chunks
1cup(250 mL) Brussels sprouts,trimmed & halved
2Tbsp(30 mL) lemon juice
1/4cup(30 mL) fresh parsley,chopped
1/4cup(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.
Notes
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!
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Whisk together oil, vinegar, maple syrup, garlic and spices in a large bowl. Add veggies and chickpeas. Toss to coat.
3
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.
4
Remove from heat and squeeze lemon juice over the veggies. Sprinkle with fresh parsley and pumpkin seeds, if desired. Serve warm.
