Sweet & Savoury Roasted Veggies & Chickpeas - Alberta Pulse Growers

Ingredients

• 1 Tbsp (15 mL) canola oil
• 1/2 Tbsp (7 mL) balsamic vinegar
• 1/2 Tbsp (7 mL) maple syrup
• 3 garlic cloves, minced
• 1/2 tsp (2 mL) cumin
• 1/2 tsp (2 mL) ground coriander
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) paprika
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) pepper
• 1/8 tsp (0.5 mL) nutmeg
• 2 cups (500 mL) cooked or canned chickpeas (see tips)
• 2 cups (500 mL) butternut squash, peeled & cubed (about 1 small squash)
• 1 lb (500 g) red or golden beets, peeled, halved & cut into wedges (about 3 small beets)
• 1 cup (250 mL) parsnip, peeled & cut into 1" (2.5 cm) chunks
• 1 cup (250 mL) Brussels sprouts, trimmed & halved
• 2 Tbsp (30 mL) lemon juice
• 1/4 cup (30 mL) Fresh parsley, chopped
• 1/4 cup (30 mL) toasted pumpkin seeds, optional