Balsamic Roasted Chickpeas and Vegetables
Ingredients
- 1/2 red onion, diced
- 1 small potato, cubed
- 1/2 cup cubed butternut squash
- 5 brussel sprouts, halved or quartered
- 4 mushrooms, quartered
- 1 can of chickpeas, rinsed and drained
- 2 tsp olive oil
- 2 tbsp balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 1/4 tsp fennel seeds
- 1/4 tsp red pepper flakes
- 4 cloves garlic unpeeled
- Salt and pepper to taste
Sauce
- 1 tsp mustard
- 2 tbsp tahini
- 2 tsp nutritional yeast
- 2 tsp apple cider vinegar
- 4 cloves of roasted garlic
- Salt and pepper to taste
- Water to thin to your preferred consistency (I used about 3 tbsp)
Preparation
Preheat oven to 400F
Place rinsed and drained chickpeas on a paper towel and dry them off as best you can
Place chopped veggies and chickpeas on one or two sheet pans making sure all ingredients are spread out well and not laying on top of each other
Sprinkle your dry herbs and your balsamic sauce over top and use your hands to toss everything together
Add a few whole garlic cloves on the tray and place in the oven for 20 minutes
Remove garlic and flip veggies and bake for another 5-10 minutes
Serve with some greens in a bowl and prep your sauce
Sauce
Make your sauce by squeezing garlic out of the peel and mashing cloves into a paste
Once mashed add to a bowl with the remaining sauce ingredients and whisk until smooth
Adjust the thinness of your sauce by adding small amounts of water at a time
Add salt and pepper to taste
Pour over top your roasted vegetables and enjoy
