Description
This vibrant Roasted Squash, Cauliflower, and Chickpeas recipe is a flavorful and healthy dish that combines tender butternut squash, crispy cauliflower florets, and protein-rich chickpeas. Coated in a spiced maple syrup and garam masala blend, then roasted to perfection, it's perfect as a side dish or a light main course with a fresh parsley garnish.
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
Seasoning 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 oven: Preheat your oven to 425 degrees Fahrenheit to ensure it's hot and ready for roasting when your vegetables are prepared.
- Prepare vegetables and chickpeas: Cut the cauliflower into florets and peel and cube the butternut squash making sure pieces are even-sized for uniform cooking. Drain and rinse the canned chickpeas thoroughly.
- Mix seasoning: 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 and chickpeas: Add the squash, cauliflower, and chickpeas to the bowl and toss thoroughly until all pieces are evenly coated with the seasoning mixture.
- Roast: Spread the coated vegetables and chickpeas in a single layer on a large baking sheet without overcrowding. Roast in the oven for 30 minutes, tossing halfway through for even cooking. Optionally, broil for the last 2 minutes to add extra color and crispiness.
- Garnish and serve: Transfer the roasted mixture to a platter, sprinkle with fresh chopped parsley, adjust seasoning with additional salt and pepper if needed, and serve warm.
Notes
- Cut vegetables into uniform sizes to ensure even cooking.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- For extra crunch, broil at the end of roasting for 2 minutes but watch carefully to avoid burning.
- This dish can be enjoyed warm or at room temperature.
- Feel free to substitute fresh herbs like cilantro or basil instead of parsley.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
