Sweet & Savoury Roasted Veggies & Chickpeas - Alberta Pulse Growers
Bump up the protein with this fresh take on roasted veggies. It’s the perfect side for a holiday meal or an easy addition to your weeknight line-up.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at albertapulse.com.
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1/2 Tbsp (7 mL) balsamic vinegar
- 1/2 Tbsp (7 mL) maple syrup
- 3 cloves garlic, 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, drained & rinsed (see notes)
- 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-inch (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
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