Enjoy this recipe as a side dish for any meal, or as a happy addition to your Buddha Bowl! Choose from the list of vegetables below for a total of 3 cups when chopped or sliced into bite-sized pieces (3 cups makes 3 side-dish servings)
- Broccoli florets
- Cauliflower florets
- Butternut squash
- Sweet potatoes
- Carrot batons
- Roasted sweet or white potatoes
- Brussel sprouts, halved or quartered
- Summer Squash
- Green or Red onion, sliced
- 1 medium fennel bulb
- 1 can (or 1 1/2 cups home-cooked) garbanzo beans, drained and rinsed
- 1/2 teaspoon cumin
- Salt and pepper to taste
Preheat the oven to 400 degrees F.
Line two baking trays with parchment paper.
Place approximately 3 cups of vegetables on the tray, and rub with your hands lightly coated with olive oil (may omit this).
Spread out chickpeas in the second pan. Toss chickpeas with hands lightly coated with olive oil, if desired. Season with salt, pepper and 1/2 teaspoon cumin.
Place both trays in the preheated oven. Roast chickpeas for 15 minutes, turning 1/2 way through.
Roast vegetables for 25-30 minutes, or until tender and lightly browned, turning 1/2 way through.
Serve immediately, or cool and use in Buddha Bowls.