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Oven-roasted spicy chickpeas and root vegetables

very easy
Prep Time
30 mins
Total Time
1 min


beets, peeled and cut into small wedges
package organic Nantes carrots
454 g
garlic cloves, finely chopped
30 ml
maple syrup
30 ml
Compliments olive oil
30 ml
dash Sriracha sauce
chili powder
10 ml
5 ml
smoked paprika
2.5 ml
5 ml
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


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.