Roasted Squash, Cauliflower and Chickpeas that are perfectly seasoned and cooked all on one sheet pan for an easy and delicious healthy side dish the whole family will love!
Oh how I love a good side dish and this one is SO flavorful. Root vegetables and chickpeas seasoned with Indian-inspired spices, a little maple syrup and fresh herbs all roasted to perfection for the most delicious side dish you can enjoy for easy weeknight dinners or even serve up for the holidays. There is just something about the combination of garam masala (which is a spice blend made using a combination of coriander, cardamom, cumin and cinnamon, among others) with rich maple syrup and crushed red pepper flakes that makes these veggies taste amazing! I literally couldn’t stop eating this right off the pan.
Why You’ll Love this Recipe
- Simple, healthy and SO delicious!
- Roasted all on one sheet pan for easy clean-up.
- Perfectly seasoned with hints of sweetness and a kick of spice.
- Great side dish for weeknight dinners or holidays.
Ingredients You’ll Need
- butternut squash – you’ll need 2 cups of cubed butternut squash, but you could also use pumpkin, acorn squash or even sweet potatoes if you prefer.
- cauliflower – you’ll need one large head of cauliflower cut into florets or you could easily purchase the pre-chopped cauliflower found in your local produce section.
- chickpeas – I used 1 (15 oz) can of chickpeas (aka garbanzo beans) which are packed with protein, just make sure to drain and rinse the chickpeas.
- olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
- garam masala – an Indian-inspired spice blend that includes coriander, cardamom, cumin and cinnamon, among others and is a MUST with these roasted veggies!
- maple syrup – adds a bit of sweetness along with a little caramelization on the veggies. Truly tastes amazing with the garam masala spice blend!
- crushed red pepper flakes – a kick of heat!
- parsley – adds a pop of color and some freshness to this side dish. You could also use fresh cilantro
- salt + pepper
How to Make Roasted Squash, Cauliflower and Chickpeas
- Chop your veggies. Cut your head of cauliflower into florets and peel and slice the butternut squash, making sure you have chunks that are about even in size so that everything cooks evenly. You will also want to drain and rinse one can of chickpeas.
- Mix seasonings. In a large bowl, whisk together olive oil, maple syrup, garam masala spice blend, salt, pepper and red pepper flakes. Toss together with the squash, cauliflower and chickpeas until everything is nicely coated.
- Roast! Spread the veggies and chickpeas out in a single layer on a large sheet pan, being careful not to overcrowd them so they cook evenly, and roast in the oven at 425 degrees F for 30 minutes, tossing everything halfway through. If you like a little more color on your veggies, feel free to pop the broiler on in the last 2 minutes of roasting.
- Serve and enjoy. Transfer roasted veggies onto a platter, top with fresh parsley and additional salt and pepper, if needed, and enjoy!
How to Serve and Store
These roasted veggies and chickpeas will last up to 4 to 5 days stored in a sealed, airtight container in the fridge, making this dish great for meal prep! When ready to enjoy, simply pop them in the oven at 350 degrees for about 15 minutes or re-heat in the microwave. Enjoy these veggies throughout the week served with my maple balsamic chicken or salmon for a complete meal!
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More Side Dishes You’ll Love
- Bourbon Maple Pecan Sweet Potatoes
- Maple Glazed Squash and Brussels Sprouts
- Simple Sautéed Vegetables
- Garlic Parmesan Brussels Sprouts
- Easy Mashed Cauliflower
Hope you all enjoy this Roasted Squash, Cauliflower and Chickpeas and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Roasted Squash, Cauliflower and Chickpeas
Ingredients
- 2 cups butternut squash, peeled and cut into cubes
- 1 head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 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 oven to 425 degrees F.
- Cut your head of cauliflower into florets and peel and slice the butternut squash, making sure you have chunks that are even in size so that everything cooks evenly. You also want to drain and rinse your can of chickpeas.
- In a large bowl, whisk together olive oil, maple syrup, garam masala spice blend, salt, pepper and red pepper flakes. Toss together with the squash, cauliflower and chickpeas until everything is nicely coated.
- Spread the vegetables and chickpeas out in a single layer on a large sheet pan, being careful not to overcrowd them so that they cook evenly. Roast in the oven for 30 minutes, tossing everything halfway through. If you like a little more color on your veggies, feel free to pop the broiler on in the last 2 minutes of roasting.
- Transfer the roasted veggies onto a platter, toss with fresh parsley and season with additional salt and pepper, if needed, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The spice blend tastes amazing on this. 5 stars!