Wednesday, 26 September 2018

What We Ate Wednesday--Roasted Chickpeas and Vegetables with a Miso Ginger Dressing

Hello lovelies! This was a recipe inspired by one I saw in a cookbook at the library. It had roasted carrots and parsnips. It had roasted broccoli and I was like "Hey! I love roasting those vegetables in my oven, I just never thought of roasting them together!"

It was like those commercials for Reese's Peanut Butter Cups. But healthy.

Person 1: Hey, you got your carrots and parsnips in my broccoli!
Person 2: You got your broccoli in my carrots and parsnips!
Both people: Wow! it's delicious!

I decided to add some chickpeas as roasted chickpeas are also one of of favourites. This recipe was just full of roasted goodness.

Basically, you need to start the carrots and parsnips first and then add the chickpeas and broccoli later. It takes about 40 minutes in the oven, but it is worth it.

Roasted Chickpeas and Vegetables with a Miso Ginger Dressing

Preheat your oven to 220C/425F. put your roasting pan in the oven as it heats so it will be really hot.

2 carrots, scrubbed and cut into batons
2 parsnips, scrubbed and cut into batons
1 tin of chickpeas, drained and rinsed
half a small head of broccoli, cut into florets, then each floret cut in half. 
1.5 TB oil, divided
salt and pepper to taste 

1. In a large bowl add the carrots and parsnips and add 1 TB oil and stir to coat then season with salt and pepper. When the oven is ready, carefully take the hot pan out and dump the carrots and parsnips in (hear them sizzle!) and spread into an even layer. Roast in the oven for 20 minutes.
2. Meanwhile, put the broccoli and chickpeas  in the same bowl and add the .5 TB oil and rub around the sides of the bowl to get it all lightly coated.
3. Take the carrots and parsnips out of the oven and stir, then add the chickpeas and the broccoli. Try to get everything in an even layer. Roast for 20 more minutes.
4. Now make the dressing.

The dressing
2 TB tamari or soy sauce
1 tsp toasted sesame oil
2-3 cloves chopped garlic
1 TB finely chopped ginger root
1-2 TB apple juice
1 tsp miso paste

Blend everything well in a small grinder or do what I do. Put everything in a tall skinny jar and blend with my immersion (stick blender).

5. When the timer goes off the broccoli should be roasted and slightly charred on the florets. Take the pan out of the oven and pour over the dressing and stir to coat. Serve over rice.

This is time intensive, not labour intensive. I read a book and painted my toenails while i was waiting for the oven to do its thing. It was full of healthy vegetable goodness.

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