Roasted Squash, Cauliflower and Chickpeas
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!
Servings: 6
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
Serving: 1/6th of recipe | Calories: 209kcal | Carbohydrates: 31.3g | Protein: 6.2g | Fat: 8g | Saturated Fat: 1.2g | Sodium: 350.5mg | Fiber: 5.3g | Sugar: 5.4g