September 29, 2014

Roasted Vegetables and Chickpeas


This is chilly weather comfort food at it's finest. A big 'ol happy pan of your favorite veggies roasted to perfection - then taken to the next level by inviting chickpeas to the party! It's tough to express how much I love this one-pan wonder. What's even better is how customizable it is. You don't have to stay strict to the recipe and quantities below. Use your own favorite vegetables and change it up how you see fit. The recipe makes about 8 side-dish servings, but I really think it's the star of the show so we usually eat it as a main dish. :)


Vegan, gluten-free
Adapted from Better Homes & Garden

Ingredients
15 oz. can chickpeas
2 carrots
4 medium potatoes, about 1 lb. (I love yukon gold)
1/2 head cauliflower
1 small head broccoli
1 small red onion
1 1/2 cups mushrooms, or about 4-6 oz.
5-6 cloves garlic
1-2 tsp. dried basil (or other herb of choice)
2 Tbsp. olive oil
1/4 tsp. salt (more to taste)

Directions
Preheat oven to 425.
Prep the vegetables: mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.
Rinse and drain the chickpeas.
On a large baking sheet (use two if you'd like to space them out more), place all the vegetables and chickpeas. Drizzle them with olive oil and toss to coat. Add salt and basil, and toss again.
Place in the oven and roast for 40-45 minutes, stirring halfway through.

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Roast all the veggies!
Roasted Vegetable Medley


Come join me on Instagram and share your creations! I love to see what you guys are cooking up! :)

13 comments:

  1. this is so beautiful! all the colors are gorgeous! i might through in some butternut squash to the mix YUM!

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    1. Thanks! Butternut squash would be amazing in this!! Enjoy! :)

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  2. This looks beautiful! I cannot wait to try this simple yet elegant dish out!

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    1. Aww thanks Leah! I hope you love it! :)

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  3. I make one just like this, but eat it cold as salad, travels well for lunch at work too.

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    1. Hi Marthea! That sounds wonderful! Always great to have easy, healthy foods for travel and when you're away from home :)

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  4. Hi there, I'm a big fan of tomato and am wondering whether adding some chunks of tomato to this dish would be a good idea? I can't wait to try it, it looks delicious. Thanks. :)

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    1. Hi James! I bet tomato would be an awesome addition! Maybe squeeze out the seeds/excess juice before roasting so it doesn't get too watered down? :) Would love to hear how it goes! Hope you love it!

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    2. Hi Kaitlin! I tried out the recipe and it came out really well. :) Thanks for sharing it. Next time I make it, I'll try with the tomato and let you know how it goes. :)

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    3. Hey again James! Yay! Glad you enjoyed it, thanks for coming back to let me know :) Hope you have a great weekend!

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  5. Hi, due to bad season here in Denmark, cauliflower is scarce so I substituted it for some a whole red pepper cut in chunks and added about 6 vine tomatoes (between cherry and normal size) cut in halves. It was delicious!... when your non-veggie husband says "Is there any seconds?" you know you've found a keeper! Thanks I'll be doing this again.

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    1. Great to hear from you again Annemarie! I LOVE that your husband is enjoying his veggies! :D So glad you found a couple recipes you both enjoy!!

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