Description
A flavorful and hearty roasted dish featuring tender butternut squash, cauliflower florets, and crispy chickpeas, seasoned with garam masala and a touch of maple syrup. Perfect as a wholesome side or a light main, garnished with fresh parsley for a bright finish.
Ingredients
Scale
Vegetables and Chickpeas
- 2 cups butternut squash, peeled and cut into cubes
- 1 head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
Seasoning and Dressing
- 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
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the ideal temperature for roasting.
- Prepare Ingredients: Cut the cauliflower into evenly sized florets and peel and cube the butternut squash into uniform chunks for even cooking. Drain and rinse the canned chickpeas thoroughly.
- Mix Seasoning: In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes until well combined.
- Toss Vegetables: Add the butternut squash, cauliflower, and chickpeas to the bowl and toss everything together until the ingredients are evenly coated with the seasoning mixture.
- Arrange and Roast: Spread the mixture out in a single layer on a large sheet pan, making sure not to overcrowd the pan for even roasting. Roast in the oven for 30 minutes, tossing halfway through to promote even browning.
- Optional Broil: For extra color and crispiness, turn on the broiler during the last 2 minutes of roasting, watching carefully to avoid burning.
- Serve: Transfer the roasted squash, cauliflower, and chickpeas onto a serving platter. Toss with fresh parsley and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy!
Notes
- Ensure vegetables are cut to similar sizes to roast evenly.
- You can substitute the maple syrup with honey or agave nectar for a different sweet note.
- If you prefer less heat, reduce or omit the crushed red pepper flakes.
- Use fresh garam masala or store-bought spice blend depending on availability.
- Broiling is optional but adds a nice char and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
