I’ve been roasting and baking up a storm these days.
Because baby, it is in fact cold outside (once again).
And I enjoy hugging the oven in a sad attempt to stay somewhat cozy.
Anyway.
This here roasty, toasty winter veg dish with crispy chickpeas warms my soul, which is really all I can ask for during these chilly, dark Seattle winters.
Wait, winter just started?!
Well shoot…
On a lighter note, you only need a handful of ingredients plus about 45 minutes to whip up this uber flavorful and healthy dish!
So you’ll be nice and hot inside and out in no time at all.
Just watch a couple episodes of The Office while you wait for your veggies to get nice and tender.
And crispy.
Dwight would be quite proud of your beet consumption, let me tell you.
All you have to do is toss smallish cauliflower florets with diced earthy red beets and canned chickpeas (rinse and pat those suckers dry like you mean it!) plus a nice glug of olive oil, then roast, flip and roast until you achieve tender, crispy perfection.
Squeeze zesty fresh lemon juice on there, throw in a handful of toasted pine nuts, then season with sea salt and black pepper, to taste of course.
It’s hard to beet an easy peasy lemon squeezy veggie dish like this!
P.S. Your goodies will take about 35 to 40 minutes to roast up, depending on your oven, pan, and the size of your veggie friends.
P.P.S. The parchment paper isn’t necessary, it just makes for easy cleanup. Yes please. Making sure your veggies and chickpeas are dry is necessary though. Wet ingredients = soggy final product. Ew.
P.P.P.S. Start with just one teaspoon of lemon juice. Taste, and if you want more lemon in your life, add more! My sis is the queen of lemons, so she’d probably squeeze a whole tablespoon on there without batting an eye. (An entire tablespoon is definitely too much lemon for the average person, so kids, don’t try this at home.)
P.P.P.P.S. I got my recipe inspo from The Simple Veganista. Her Roasted Cauliflower + Chickpea + Golden Beet Salad with Lemony Sumac Dressing looks bombbbb.