Roasted pumpkin, cauliflower and chickpeas seasoned and cooked to perfection all on one baking sheet for a simple and deliciously healthy side dish that 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 delicious side dish that you can enjoy during easy weeknight dinners or even serve for the holidays.
There’s just something about the combination of garam masala (a spice blend made with 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 dish from the pan.
Why you’ll love this recipe
- Simple, healthy and so delicious!
- All toasted on one baking sheet for easy cleanup.
- Perfectly seasoned with a hint of sweetness and a hint of spice.
- Great side dish for weeknight dinners or holidays.
Ingredients you need
- pumpkin – you will need 2 cups of diced pumpkin, but you can also use butternut squash, acorn squash, or even sweet potatoes if you prefer.
- Cauliflower – you will need a large cauliflower, cut into florets, or you can easily buy the pre-cut cauliflower that you can find in the local produce section.
- chickpeas – I used 1 (15 oz) can of chickpeas (also called garbanzo beans) which are packed with protein. Just make sure you drain and rinse the chickpeas.
- olive oil – I like to use a good one olive oil it doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
- garam masala – an Indian-inspired spice mix including coriander, cardamom, cumin and cinnamon and is a MUST with these roasted vegetables!
- maple syrup – adds a little sweetness and a little caramelization to the vegetables. Tastes really delicious with the garam masala spice mix!
- crushed red pepper flakes – a kick of heat!
- parsley – adds a pop of color and some freshness to this side dish. You can also use fresh coriander
- salt + pepper
This is how you make roasted pumpkin, cauliflower and chickpeas
- Cut your vegetables. Cut the cauliflower head into florets and peel and cut the butternut squash. Make sure you have pieces that are approximately the same size so that everything cooks evenly. You’ll also want to drain and rinse a can of chickpeas.
- Mix herbs. In a large bowl, whisk together olive oil, maple syrup, garam masala spice mixture, salt, pepper, and red pepper flakes. Mix together with the pumpkin, cauliflower and chickpeas until everything is nicely covered.
- Roast! Arrange the vegetables and chickpeas in a single layer on a large baking pan, making sure not to overcrowd them so they cook evenly, and roast in the oven at 425 degrees F for 30 minutes, tossing everything halfway through. If you like a little more color on your vegetables, feel free to turn on the grill during the last 2 minutes of roasting.
- Serve and enjoy. Place the roasted vegetables on a platter, garnish with fresh parsley and additional salt and pepper if needed, and enjoy!
How to serve and store
These roasted vegetables and chickpeas are shelf stable 4 to 5 days stored in a sealed, airtight container in the refrigerator, making this dish ideal for meal prep! When you’re ready to enjoy them, simply place them in the oven at 350 degrees for about 15 minutes or reheat them in the microwave. Enjoy these veggies all week long, served with my maple balsamic chicken or salmon for a complete meal!
Even more side dishes you’ll love
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Ingredients
- 2 cups pumpkin, peeled and cut into cubes
- 1 head of 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 tsp salty
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 425 degrees F.
- Cut the cauliflower head into florets and peel and cut the butternut squash. Make sure you have pieces that are the same size so that everything cooks evenly. You’ll also want to drain and rinse your can of chickpeas.
- In a large bowl, whisk together olive oil, maple syrup, garam masala spice blend, salt, pepper, and red pepper flakes. Mix together with the pumpkin, cauliflower and chickpeas until everything is nicely covered.
- Arrange the vegetables and chickpeas in a single layer on a large baking sheet, being careful not to overcrowd them so they cook evenly. Roast in the oven for 30 minutes, turning everything halfway through. If you like a little more color on your vegetables, feel free to turn on the grill during the last 2 minutes of roasting.
- Place the roasted vegetables on a platter, toss with fresh parsley and season with additional salt and pepper if necessary, and enjoy!
Nutrition Facts:
- Serving Size: 1/6th of recipe
- Calories: 209
- Sugar: 5.4 grams
- Sodium: 350.5 mg
- Fat: 8 gr
- Saturated fat: 1.2 grams
- Carbohydrates: 31.3 grams
- Fiber: 5.3 grams
- Egg white: 6.2 grams
*Please note that all nutritional information is estimates only. Values vary by brand, so we recommend calculating your own for the most accurate results.
