Roasted Squash, Cauliflower and Chickpeas

Roasted Squash, Cauliflower and Chickpeas that are perfectly seasoned and cooked all on one sheet pan for an easy and succulent healthy side dish the whole family will love! Oh how I love 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 succulent side dish you can enjoy for easy weeknight dinners or plane serve up for the holidays.

 There is just something well-nigh the combination of garam masala (which is a spice tousle made using a combination of coriander, cardamom, cumin and cinnamon, among others) with rich maple syrup and crushed red pepper flakes that makes these veggies taste amazing!  I literally couldn’t stop eating this right off the pan.

Why You’ll Love this Recipe

• Simple, healthy and SO delicious!
• Roasted all on one sheet pan for easy clean-up.
• Perfectly seasoned with hints of sweetness and a kick of spice.
• Great side dish for weeknight dinners or holidays.

Ingredients You’ll Need

• butternut squash – you’ll need 2 cups of cubed butternut squash, but you could moreover use pumpkin, acorn squash or plane sweet potatoes if you prefer.
• cauliflower – you’ll need one large throne of cauliflower cut into florets or you could hands purchase the pre-chopped cauliflower found in your local produce section.
• chickpeas – I used 1 (15 oz) can of chickpeas (aka garbanzo beans) which are packed with protein, just make sure to phlebotomize and rinse the chickpeas.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most savor (in my opinion).
• garam masala – an Indian-inspired spice tousle that includes coriander, cardamom, cumin and cinnamon, among others and is a MUST with these roasted veggies!
• maple syrup – adds a bit of sweetness withal with a little caramelization on the veggies.  Truly tastes wondrous with the garam masala spice blend!
• crushed red pepper flakes – a kick of heat!
• parsley – adds a pop of verisimilitude and some freshness to this side dish.  You could moreover use fresh cilantro
• salt pepper

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How to Make Roasted Squash, Cauliflower and Chickpeas

1. Chop your veggies.  Cut your throne of cauliflower into florets and peel and slice the butternut squash, making sure you have chunks that are well-nigh plane in size so that everything cooks evenly.  You will moreover want to phlebotomize and rinse one can of chickpeas.
2. Mix seasonings.  In a large 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.
3. Roast!  Spread the veggies and chickpeas out in a single layer on a large sheet pan, stuff shielding not to overcrowd them so they melt evenly, and roast in the oven at 425 degrees F for 30 minutes, tossing everything halfway through.  If you like a little increasingly verisimilitude on your veggies, finger self-ruling to pop the roaster on in the last 2 minutes of roasting.
4. Serve and enjoy.  Transfer roasted veggies onto a platter, top with fresh parsley and spare salt and pepper, if needed, and enjoy!

How to Serve and Store

These roasted veggies and chickpeas will last up to 4 to 5 days stored in a sealed, snapped container in the fridge, making this dish unconfined for meal prep!  When ready to enjoy, simply pop them in the oven at 350 degrees for well-nigh 15 minutes or re-heat in the microwave.  Enjoy these veggies throughout the week served with my maple balsamic yellow or salmon for a well-constructed meal!

More Side Dishes You’ll Love

• Bourbon Maple Pecan Sweet Potatoes
• Maple Glazed Squash and Brussels Sprouts
• Simple Sautéed Vegetables
• Garlic Parmesan Brussels Sprouts
• Easy Mashed Cauliflower

Hope you all enjoy this Roasted Squash, Cauliflower and Chickpeas dish and if you love this recipe as much as we do, please leave me a five-star rating unelevated and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your succulent recipes!

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