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.

Course Side Dish

Key Ingredient Chickpeas

Dietary Need Gluten Free, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 191

1 Tbsp (15 mL) canola oil
1/2 Tbsp (7 mL) balsamic vinegar
1/2 Tbsp (7 mL) maple syrup
3 cloves garlic, 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, drained & rinsed (see notes)
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-inch (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

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.

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!