Roasted squash, cauliflower and chickpeas perfectly seasoned and cooked on one sheet pan for a healthy, easy and delicious side dish the whole family will love!
Oh how I love a good side dish and this one is SO tasty. 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 make enjoy for easy weeknight dinners or even for parties. There’s just something about combining garam masala (which is a spice blend made from a combination of coriander, cardamom, cumin, and cinnamon, among others) with rich maple syrup and flakes of crushed red pepper which gives these vegetables an incredible taste! I literally couldn’t stop eating this straight from the pan.
Why you will love this recipe
- Simple, healthy and SO delicious!
- All roasted on one sheet pan for easy cleanup.
- Perfectly seasoned with sweet notes and a touch of spice.
- Great side dish for weeknight or holiday dinners.
Ingredients you will need
- butternut squash – you will need 2 cups cubed butternut squash, but you can also use pumpkin, acorn squash, or even sweet potatoes if you prefer.
- cauliflower – you will need a large head of cauliflower cut into florets or you can easily buy the pre-chopped cauliflower you can find in your local produce section.
- Chickpeas – I used 1 can (15 oz) of chickpeas (aka garbanzo beans) which are packed with protein, just be sure to drain and rinse the chickpeas.
- olive oil – I like to use a good olive oil it doesn’t have to be expensive, just make sure it’s cold pressed and organic for maximum 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 vegetables!
- Maple syrup – adds a little sweetness as well as a little caramelization to the vegetables. It’s really delicious with the garam masala spice blend!
- crushed red pepper flakes – a heat stroke!
- parsley – adds a pop of color and a little freshness to this side dish. You can also use fresh cilantro
- salt + pepper
How to Make Roasted Squash, Cauliflower, and Chickpeas
- Chop your vegetables. Cut your head of cauliflower into florets, peel and slice the butternut squash, making sure you have roughly the same size pieces so everything cooks evenly. You’ll also want to drain and rinse a can of chickpeas.
- Mix the seasonings. In a large bowl, whisk together the olive oil, maple syrup, garam masala spice blend, salt, pepper and red pepper flakes. Toss with squash, cauliflower and chickpeas until well coated.
- Roast! Spread the vegetables and chickpeas in a single layer on a large baking sheet, taking care not to crowd them so they cook evenly, and roast in the oven at 425 degrees F for 30 minutes, tossing halfway through. cooking. If you like a little more color on your vegetables, feel free to turn on the grill during the last 2 minutes of roasting.
- Serve and enjoy. Transfer the roasted vegetables to a plate, garnish with fresh parsley and additional salt and pepper, if needed, and enjoy!
How to serve and store
These roasted vegetables and chickpeas will last up to 4 to 5 days Stored in an airtight container in the refrigerator, making this dish ideal for meal prep! When you’re ready to enjoy them, simply put them in the oven at 350 degrees for about 15 minutes or reheat them in the microwave. Enjoy these vegetables throughout the week served with my maple and balsamic chicken or salmon for a complete meal!
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 Cauliflower Puree
I hope you all enjoy this roasted squash, cauliflower and chickpea dish and if you love this recipe as much as we do, leave me a five star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recipes!
- Preparation time: 10 minutes
- Cooking time: 30 mins
- Total time: 40 minutes
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 head cauliflower, cut into florets
- 1 (15 oz) canned 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, peel and slice the butternut squash, making sure you have the same size pieces so everything cooks evenly. You also want to drain and rinse your can of chickpeas.
- In a large bowl, whisk together the olive oil, maple syrup, garam masala spice blend, salt, pepper and red pepper flakes. Toss with squash, cauliflower and chickpeas until well coated.
- Spread the vegetables and chickpeas in a single layer on a large baking sheet, taking care not to crowd them so they cook evenly. Bake for 30 minutes, stirring everything halfway through cooking. If you like a little more color on your vegetables, feel free to turn on the grill during the last 2 minutes of roasting.
- Transfer the roasted vegetables to a plate, toss with fresh parsley and season with additional salt and pepper, if needed, and enjoy!
Nutritional intake:
- Portion: 1/6th of the recipe
- Calories: 209
- Sugar: 5.4g
- Sodium: 350.5 mg
- Fat: 8g
- Saturated fat: 1.2g
- Carbohydrates: 31.3g
- Fiber: 5.3g
- Protein: 6.2g
*Please note that all nutritional information is estimates only. Values vary between brands, so we encourage you to calculate them yourself for more accurate results.
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