Description
This vibrant and hearty Roasted Squash, Cauliflower and Chickpeas recipe combines tender roasted vegetables with warm spices and a touch of sweetness, perfect as a nutritious side dish or a light main course.
Ingredients
Scale
Vegetables and Legumes
- 2 cups butternut squash, peeled and cut into cubes
- 1 head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
Seasonings and Dressing
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to get it ready for roasting the vegetables evenly.
- Prepare the vegetables: Cut the cauliflower into florets and peel and cube the butternut squash into evenly sized pieces to ensure uniform cooking. Drain and rinse the chickpeas to remove excess liquid.
- Make the seasoning mixture: In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes until well combined.
- Toss vegetables with seasoning: Add the squash, cauliflower, and chickpeas to the bowl and toss thoroughly to coat them evenly in the spice and oil mixture.
- Arrange and roast: Spread the coated vegetables and chickpeas out in a single layer on a large baking sheet, making sure not to overcrowd them. Roast in the preheated oven for 30 minutes, tossing halfway through to promote even browning. For extra color, broil for the last 2 minutes if desired.
- Finish and serve: Transfer the roasted mixture to a serving platter, sprinkle with fresh chopped parsley, adjust seasoning with more salt and pepper if needed, and serve warm.
Notes
- Use a large baking sheet to prevent overcrowding, which helps the vegetables roast rather than steam.
- You can substitute maple syrup with honey for a different sweetness.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
- For added protein, consider including roasted nuts or seeds as a garnish.
- This dish pairs well with quinoa, rice, or as a side to grilled meats or tofu.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
