Roasted Vegetables with Chickpeas Recipe
- To transform into a vegetarian main dish, serve over a bed of greens or grains and sprinkle on crumbled feta or goat cheese and a squeeze of fresh lemon juice. The cheese and lemon really brighten up the flavors. This dish takes a while to roast but it’s worth the wait—lots of texture and flavor! Savory and sweet with nice crunch from the chickpeas. After removing baking sheet from oven, the chickpeas crisp up even more as they sit. Recipe can easily be doubled; just be sure to use two baking sheets to avoid overcrowding the pan. You’ll need single layers for optimal texture and caramelization. Makes 3 cups (4 servings as a side or salad topping, 2 servings as a vegetarian entrée).
Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 cups diced butternut squash, 1-inch small cubes (about 20 oz)
- 1 (15oz) can of chickpeas, drained and rinsed.
- 2 to 3 teaspoons Dash Garlic & Herb Seasoning Blend
- Optional Garnish: Feta cheese crumbles, goat cheese crumbles, fresh lemon wedges, fresh chopped parsley
Directions
- Preheat oven to 425˚. Mist a baking sheet with oil spray and set aside.
- Place chickpeas on paper towels and pat dry to remove any extra moisture.
- In a large mixing bowl, add diced butternut squash, patted-dry chickpeas, olive oil, and spice blend. Toss to evenly coat. Spread everything on the prepared baking sheet in a single layer and roast in the oven for about 40 to 45 minutes, or until some of the edges start to brown. The vegetables will be tender and caramelized. The chickpeas will be golden, split open, and become crisp as they cool.
