Roasted Squash, Cauliflower and Chickpeas that are perfectly seasoned and cooked all on one sheet pan for an easy and delicious healthy side dish the whole family will love!

Looking for a flavorful and healthy side dish that's easy to make? Look no further! This recipe for Roasted Squash, Cauliflower and Chickpeas is packed with Indian-inspired spices, a touch of sweetness, and a kick of spice. Plus, it's all cooked on one sheet pan for easy cleanup. Whether you're making it for a weeknight dinner or a holiday meal, this dish is sure to impress.

Why You'll Love this Recipe

• Simple, healthy and SO delicious!
• Roasted all on one sheet pan for easy clean-up.
• Perfectly seasoned with hints of sweetness and a kick of spice.
• Great side dish for weeknight dinners or holidays.

Ingredients You'll Need

• butternut squash - 2 cups of cubed butternut squash
• cauliflower - one large head of cauliflower cut into florets
• chickpeas - 1 (15 oz) can of chickpeas, drained and rinsed
• olive oil - cold-pressed and organic for the most flavor
• garam masala - an Indian-inspired spice blend
• maple syrup - adds sweetness and caramelization
• crushed red pepper flakes - for a kick of heat
• parsley - adds color and freshness
• salt + pepper

How to Make Roasted Squash, [TAG4] and Chickpeas

1. Chop your veggies. Cut your head of cauliflower into florets and peel and slice the butternut squash. Drain and rinse the chickpeas.
2. Mix seasonings. In a large bowl, whisk together olive oil, maple syrup, garam masala, salt, pepper, and red pepper flakes. Toss with the squash, cauliflower, and chickpeas.
3. Roast! Spread the veggies and chickpeas on a large sheet pan and roast at 425 degrees F for 30 minutes, tossing halfway through.
4. Serve and enjoy. Transfer roasted veggies onto a platter, top with fresh parsley and additional salt and pepper if needed.

How to Serve and Store

These roasted veggies and chickpeas will last up to 4 to 5 days stored in a sealed, airtight container in the fridge, making this dish great for meal prep! When ready to enjoy, simply pop them in the oven at 350 degrees for about 15 minutes or reheat in the microwave. Serve with chicken or salmon for a complete meal!

More Side Dishes You'll Love

• Bourbon Maple Pecan Sweet Potatoes
• Maple Glazed Squash and Brussels Sprouts
• Simple Sautéed Vegetables
• Garlic Parmesan Brussels Sprouts
• Easy Mashed Cauliflower

Hope you all enjoy this Roasted Squash, Cauliflower and Chickpeas dish! Don't forget to tag me on Instagram using the hashtag #eatyourselfskinny!