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| Servings |
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Ingredients
Ingredients
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 tbsp maple syrup
- 4 cloves garlic - minced
- 8 small red potatoes - quarted
- 1 lb trimmed greens beans
- 1 large broccoli head - chopped
- 1 large cauliflower head - chopped
- 1 can chickpeas - drained and rinsed
Sauce Ingredients
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- juice of 1 lime
- 3 tbsp red wine vinegar
- 3-4 tbsp olive oil
- salt + pepper
Ingredients
Ingredients
Sauce Ingredients
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Instructions
- Preheat oven to 425 degrees F. Combine olive oil, salt, pepper, maple syrup, and garlic in a large bowl and whisk together. Add vegetables and toss to coat. Spread vegetables on a baking sheet and roast in the oven for 25-30 minutes.
- While the vegetables are roasting, add cilantro, parsley, oregano, and garlic to a food processor and pulse for 10-15 seconds. Add the red pepper flakes, lime juice, and vinegar. With the food processor going, stream in the olive oil, until just combined. Season with salt and pepper to taste.
- Serve roasted vegetables and chickpeas topped with chimichurri sauce.