Name: Roasted Vegetable Medley with Chickpeas Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 2 cups butternut squash, peeled and cut into cubes; 1 head cauliflower, cut into florets; 1 (15 oz) 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

There’s something truly comforting about a warm tray of roasted veggies, especially when they’re tossed with flavorful spices and hearty chickpeas. This Roasted Vegetable Medley with Chickpeas Recipe is one of my go-to dishes when I want something nourishing, easy, and full of cozy autumn vibes.

A large white oval plate on a white marbled surface holds a colorful mix of roasted cauliflower florets, bright orange cubed butternut squash, and round beige chickpeas all lightly seasoned with black pepper flakes. Small green parsley leaves are scattered evenly across the top for a fresh touch. A gold spoon rests inside the plate's left side, partially covered by the vegetables. Nearby, there are small wooden bowls, one with coarse salt and the other with more parsley. The scene is bright and clean, with a simple, fresh look photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Vegetable Medley with Chickpeas Recipe
Top Tip
How to Serve Roasted Vegetable Medley with Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Vegetable Medley with Chickpeas Recipe

Why You'll Love This Recipe

This roasted vegetable medley with chickpeas hits the perfect balance of sweet, savory, and a little spicy kick. It’s a delight to serve on its own or as a hearty side, and once you try it, you’ll understand why I keep coming back to it.

Easy to Make: Minimal prep and just one sheet pan means it’s a simple, foolproof meal.
Flavor Packed: The combination of maple syrup and garam masala creates an irresistible depth of taste.
Versatile & Nutritious: Loaded with veggies and protein-rich chickpeas, it’s both satisfying and healthy.
Customizable: You can easily swap veggies or spices to fit what you have or your mood.

The image shows a baking tray filled with three layers of food: large white cauliflower florets spread unevenly, bright orange cubes of butternut squash evenly scattered, and small round golden chickpeas filling in the gaps. The food is sprinkled with green chopped herbs, likely parsley, adding some fresh color contrast. The baking tray sits on a white marbled surface, and there is a small wooden bowl with salt in the top left corner and a small wooden bowl with more chopped herbs in the bottom right corner. A white cloth napkin is partially visible at the bottom left corner. The food looks roasted with some light browning on the cauliflower and chickpeas. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this roasted vegetable medley with chickpeas recipe plays a special role. The butternut squash brings sweetness and creaminess, while cauliflower adds a light, nutty crunch. Chickpeas introduce a wonderful texture and plant-based protein, and the spices tie everything together beautifully.

Flat lay of peeled cubed butternut squash, cauliflower cut into florets, a small white ceramic bowl of rinsed chickpeas, a small white ceramic bowl with golden olive oil, a small white ceramic bowl with amber maple syrup, a small white ceramic bowl containing warm brown garam masala powder, a small white ceramic bowl of coarse salt, a small white ceramic bowl with cracked black pepper, a small white ceramic bowl of crushed red pepper flakes, and fresh bright green parsley sprigs placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash: Sweet, tender, and roasted to golden perfection – choose a firm, bright-colored squash.
Cauliflower: Adds a mild crunch and soaks up the seasoning well – look for a fresh, white head without brown spots.
Chickpeas: Drained and rinsed canned chickpeas are perfect for texture and protein; don’t skip rinsing to avoid excess sodium.
Olive Oil: Helps roast veggies evenly and adds a lovely fruity undertone.
Maple Syrup: Balances the spices with subtle sweetness – pure maple syrup works best.
Garam Masala: This fragrant Indian spice blend brings warmth and complexity to the dish.
Salt & Black Pepper: Essential for seasoning and boosting all the flavors.
Crushed Red Pepper Flakes: Adds a gentle heat that wakes up the palate without overwhelming.
Fresh Parsley: Brightens the finished dish with a fresh, herby note.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this roasted vegetable medley with chickpeas recipe my own by switching up the veggies based on what’s in season or what’s in the fridge. It’s such a flexible dish—there’s plenty of room to add your favorite flavors and textures.

Variation: Last fall, I swapped the butternut squash for sweet potatoes and added some thinly sliced red onion. The sweetness and slight tang from the onion really amped up the flavor, and my family loved it.
Spice Adjustments: If you want it milder, just reduce or omit the crushed red pepper flakes. For more heat, a pinch of cayenne works wonders.
Protein Boost: For an even heartier meal, toss in some cubed tofu or add a sprinkle of toasted nuts before serving.

Step-by-Step: How I Make Roasted Vegetable Medley with Chickpeas Recipe

Step 1: Prep Your Veggies and Chickpeas

Start by preheating your oven to 425°F. While it warms up, peel and cube the butternut squash into pieces about the size of a grape. Cutting the cauliflower into similar-sized florets helps everything cook evenly. Don’t forget to drain and rinse the canned chickpeas well—this cuts down on any “canned” flavor and excess salt. Getting these prepped with similar sizes is the secret to perfectly roasted veggies.

Step 2: Toss in the Flavor

In a large bowl, whisk together your olive oil, maple syrup, garam masala, salt, pepper, and crushed red pepper flakes. This mix is where the magic starts—it’s like a warm hug for your veggies. Toss the butternut squash cubes, cauliflower florets, and chickpeas into the bowl, stirring to coat everything evenly. I usually use my hands for this part to make sure each piece is well dressed.

Step 3: Into the Oven They Go

Spread the coated veggies and chickpeas out in a single layer on a large rimmed baking sheet. It’s super important not to overcrowd the pan—otherwise, they’ll steam instead of roast and lose that lovely caramelized texture. Roast for 30 minutes, tossing gently halfway through so everything browns evenly. If you’re craving some extra crispiness, switch the oven to broil for the last 2 minutes, watching closely so nothing burns!

Step 4: Finish with Fresh Parsley

Once roasted, transfer the veggie medley to a serving platter and sprinkle generously with freshly chopped parsley. This bright herb cuts through the richness and adds a pop of color that makes the dish look as good as it tastes. Give it a final taste and add more salt or pepper if you feel it needs a little extra seasoning.

Top Tip

From my many times making this roasted vegetable medley with chickpeas recipe, I’ve learned a few simple tweaks that really make a difference to help you nail it every time.

Even Cutting: Cut your squash and cauliflower into similar-sized pieces so they roast evenly, avoiding some parts being mushy while others remain undercooked.
Don’t Overcrowd: Give your veggies room to breathe on the pan. Keeping them spread out ensures a lovely roasted texture, not soggy vegetables.
Maple Syrup Magic: Use pure maple syrup, not pancake syrup. The real thing caramelizes better and provides a subtle sweetness that enhances the spices.
Watch the Broil: If you use the broiler at the end, keep a close eye—those last two minutes can go from perfect to burnt quickly!

How to Serve Roasted Vegetable Medley with Chickpeas Recipe

roasted vegetable medley - Serving Suggestion

Garnishes

I always sprinkle fresh parsley on mine—it’s simple but makes a world of difference. Sometimes, I add a handful of toasted pumpkin seeds or a drizzle of tahini for extra nuttiness and texture. A dollop of Greek yogurt or a squeeze of lemon brightens it up even more if you want to add a creamy or tangy touch.

Side Dishes

This roasted vegetable medley with chickpeas recipe pairs wonderfully with warm quinoa, fluffy rice, or some fresh crusty bread to soak up the flavors. I also love serving it alongside grilled chicken or a simple green salad for a balanced meal.

Creative Ways to Present

For special occasions, I like plating this medley in a large shallow bowl with scattered pomegranate seeds and a sprinkle of toasted pine nuts on top. It instantly feels festive and impressive. Another trick is to serve it on individual plates over a bed of herbed couscous with a wedge of lemon on the side for guests to squeeze over.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted vegetable medley with chickpeas in an airtight container in the fridge. It stays fresh for up to 4 days, which is perfect for easy lunches or quick dinners. Just be mindful that the veggies might soften a bit more over time.

Freezing

I’ve frozen this medley before by placing cooled leftovers in a freezer-safe container. It keeps well for about 2 months. When you’re ready to eat it, thaw overnight in the fridge and reheat on a sheet pan or in a skillet to revive some crispness.

Reheating

For the best texture when reheating, I prefer putting leftovers on a baking sheet in a 375°F oven for 10–15 minutes until nicely warmed through and slightly crispy again. Microwaving works in a pinch, but you might lose that lovely roasted crunch.

Frequently Asked Questions:

Can I use other vegetables besides butternut squash and cauliflower?

Yes! This Roasted Vegetable Medley with Chickpeas Recipe is very flexible. You can swap in sweet potatoes, carrots, Brussels sprouts, or even bell peppers, just cut them into uniform sizes for even roasting.

What can I substitute for garam masala if I don’t have it?

If you don’t have garam masala on hand, you can mix equal parts ground cumin, coriander, cinnamon, and a pinch of ground cloves or nutmeg to mimic its warm, aromatic flavor.

Can this dish be made gluten-free and vegan?

Absolutely! This recipe is naturally gluten-free and vegan, using only veggies, chickpeas, and seasonings without any animal products or gluten-containing ingredients.

How do I get the best texture on the chickpeas?

To get crispy, flavorful chickpeas, make sure to rinse and drain them thoroughly. Toss well in olive oil and spices, and spread them out on the baking sheet without crowding. Broiling in the last two minutes can help crisp up the edges.

Final Thoughts

This roasted vegetable medley with chickpeas recipe feels like one of those dishes you want to make over and over because it’s truly satisfying and adaptable to any season or occasion. I hope you enjoy it as much as I do—the warmth from the spices and the comfort of roasted veggies is just such a joyful combination. Give it a try soon and let it become one of your kitchen favorites!