- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 1 min
- Serves
- 4
Ingredients
- 4
- beets, peeled and cut into small wedges
- 1
- package organic Nantes carrots
- 454 g
- 2
- garlic cloves, finely chopped
- mirin
- 30 ml
- maple syrup
- 30 ml
- Compliments olive oil
- 30 ml
- 1
- dash Sriracha sauce
- chili powder
- 10 ml
- turmeric
- 5 ml
- smoked paprika
- 2.5 ml
- salt
- 5 ml
- 1
- can of Compliments chickpeas, rinsed and drained
- 540 ml
- chopped herbs of your choice
- 60 ml
- Compliments toasted sliced almonds
- 30 ml
- crumbled feta cheese or goat cheese
- 60 ml
Directions
- Step 1
- Place one rack in the centre of the oven and a second one just above it. Preheat oven to 200°C (400°F).
- Step 2
- Place the peeled and cut vegetables in a large bowl. For the dressing, combine the garlic, mirin, maple syrup, olive oil, and hot sauce, then add to the vegetables.
- Step 3
- Remove the vegetables from the dressing and place on a foil-lined baking sheet. Set the remaining dressing aside. Place the baking sheet in the oven on the centre rack and bake for about 1 hour, or until the vegetables are tender. Flip vegetables a few times during cooking.
- Step 4
- In a bowl, combine chili powder, turmeric, paprika, and salt. Add the chickpeas and toss. Place on a second foil-lined baking sheet and place in the oven for about 45 minutes. Flip at the same time as the vegetables.
- Step 5
- Add the herbs to the dressing.
- Step 6
- When ready to serve, top the vegetables and toasted chickpeas with almonds, crumbled cheese, and herb dressing.
