Cooking Tips

Balsamic-Maple Roasted Veggies & Chickpeas’The most straightforward issues can deliver the …

🌱Balsamic-Maple Roasted Veggies & Chickpeas🌱’The most straightforward issues can deliver essentially the most happiness.’💚 by cookingforpeanuts
✅Serves 5
¾ pound child potatoes, halved
¾ pound Brussels sprouts, trimmed, and halved
three massive carrots, lower into 1 ½-inch-coins
Drizzle of olive oil
2 teaspoons dried herbs
2 15-ounce cans chickpeas, drained, and rinsed
✅For the Balsamic-Maple Glaze:
¼ cup balsamic vinegar
¼ cup coconut aminos
1 tablespoon maple syrup
1 massive garlic clove
✅Preheat the oven to 425ºF.
✅Place the potatoes, Brussels sprouts, and carrots into a big casserole dish in a single layer and drizzle with olive oil to coat. Add the dried herbs and use your arms to rub the veggies till evenly coated.
✅Place the chickpeas onto a big rimmed baking sheet in a single layer. Drizzle with olive oil and toss to evenly coat.
✅Place the chickpeas within the oven on the highest oven rack, and the greens on the center rack. Roast for 15 minutes.
✅In the meantime, in a medium bowl, combine the balsamic vinegar, coconut aminos, and maple syrup. Use a microplane or high-quality grater and grate the garlic into the bowl. Stir to mix.
✅Add about two thirds of the glaze combination to the greens, and the remaining one third to the chickpeas and blend till evenly distributed. Swap veggies to high rack. Roast for about 10 minutes extra, or till the chickpeas are crispy, and the potatoes are simply fork tender.

Related Articles

Back to top button