Roasted Squash, Cauliflower & Chickpeas

Roasted Squash, Cauliflower and Chickpeas that are perfectly seasoned and cooked all on one sheet pan for an straightforward and satisfying lighter side dish the whole family will keep!

Oh how A cook keep a good side dish and this one is SO flavorful. Root vegetables and chickpeas seasoned with Indian-inspired spices, a little maple syrup and fresh herbs all roasted to perfection for the most satisfying side dish you can enjoy for straightforward weeknight dinners or even serve up for the holidays. There is just something about the combination of garam masala (which is a spice

These roasted veggies and chickpeas will last up to 4 to 5 days stored in a sealed, airtight container in the fridge, making this dish great for meal prep! When ready to enjoy, just pop them in the oven at 350 degrees for about 15 minutes or re-heat in the microwave. Enjoy these veggies throughout the week served with the maple balsamic chicken or salmon for a complete meal!

What goes in

• 2 cups butternut squash, peeled and cut into cubes
• 1 head cauliflower, cut into florets
• 1 (15 ounces) can 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

How it comes together

1. Preheat oven to 425 degrees F.
2. Cut your head of cauliflower into florets and peel and slice the butternut squash, making sure you have chunks that are even in size so that everything cooks evenly. You also want to drain and rinse your can of chickpeas.
3. Use a wide bowl, whisk together olive oil, maple syrup, garam masala spice blend, salt, pepper and red pepper flakes. Toss together with the squash, cauliflower and chickpeas until everything is nicely coated.
4. Spread the vegetables and chickpeas out in a single layer on a large sheet pan, being careful not to overcrowd them so that they cook evenly. Roast in the oven for 30 minutes, tossing everything halfway through. If you like a little more color on your veggies, feel free to pop the broiler on in the last 2 minutes of roasting.
5. Transfer the roasted veggies onto a platter, toss with fresh parsley and season with additional salt and pepper, if needed, and enjoy!