Description
A flavorful and hearty dish featuring roasted butternut squash, cauliflower florets, and seasoned chickpeas, tossed in a garam masala maple glaze and topped with fresh parsley. Perfect as a warming side or a wholesome main.
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 F to prepare for roasting.
- Prepare Vegetables and Chickpeas: Cut the cauliflower into even-sized florets and peel and cube the butternut squash so all pieces cook uniformly. Drain and rinse the 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: Add the butternut squash, cauliflower, and chickpeas to the bowl and toss them thoroughly until they are all nicely coated with the seasoning mixture.
- Roast: Spread the coated vegetables and chickpeas in a single layer on a large sheet pan, avoiding overcrowding. Roast in the oven for 30 minutes, stirring and turning them halfway through cooking. For extra caramelization, optionally broil for the last 2 minutes.
- Garnish and Serve: Transfer the roasted veggies and chickpeas to a serving platter. Toss with fresh chopped parsley and season with additional salt and pepper if desired before serving.
Notes
- Ensure even-sized vegetable pieces to promote uniform cooking and prevent some pieces from burning while others remain undercooked.
- Rinsing chickpeas helps remove excess sodium and any canning residue, improving flavor and texture.
- For a spicier kick, increase the amount of crushed red pepper flakes or add a dash of cayenne pepper.
- This dish pairs well with rice, quinoa, or as a hearty side for grilled proteins.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
