Description
A vibrant and flavorful roasted vegetable dish featuring butternut squash, cauliflower, and chickpeas tossed in a sweet and spiced maple garam masala glaze. Perfect as a hearty side or a wholesome vegetarian main.
Ingredients
Scale
Vegetables and Legumes
- 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 the oven to 425 degrees Fahrenheit to ensure it is hot enough to roast the vegetables evenly and develop a nice caramelization.
- Prepare vegetables: Cut the cauliflower into florets and peel and cube the butternut squash into evenly sized chunks for uniform cooking. Drain and rinse the chickpeas thoroughly to remove any liquid and excess sodium.
- Make seasoning mixture: In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, black pepper, and crushed red pepper flakes until well combined to create a flavorful coating.
- Toss vegetables: Add the squash, cauliflower florets, and chickpeas to the bowl and toss thoroughly until all pieces are evenly coated with the seasoned mixture.
- Arrange on sheet pan: Spread the coated vegetables and chickpeas in a single layer on a large baking sheet, making sure not to overcrowd to allow proper roasting and caramelization.
- Roast vegetables: Roast in the preheated oven for 30 minutes, tossing the contents halfway through cooking to promote even browning. For extra color, broil for 2 minutes at the end if desired.
- Finish and serve: Transfer the roasted mixture to a serving platter, sprinkle with fresh chopped parsley, adjust seasoning with additional salt and pepper as needed, and enjoy while warm.
Notes
- Make sure to cut the vegetables into similar sizes for even roasting.
- Use canned chickpeas for convenience; dry chickpeas can be soaked and cooked but require more time.
- You can substitute maple syrup with honey if preferred, but it will no longer be vegan.
- For extra texture, add a handful of toasted nuts or seeds when serving.
- Use fresh garam masala blend for the most vibrant flavor or pre-ground if unavailable.
- This dish pairs well with rice, quinoa, or flatbreads for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
