Sweet & Savoury Roasted Veggies & Chickpeas - Alberta Pulse Growers

Sweet & Savoury Roasted Veggies & Chickpeas - Alberta Pulse Growers

albertapulse.com

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.

View full recipe on albertapulse.com

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.

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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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