A tangy, balsamic dressing and nutty Parmesan cheese combine to coat tender roasted vegetables and chickpeas in this springy vegetarian dinner. To keep it vegetarian, serve it over quinoa or, for meat-eaters, serve with roasted chicken or pan-seared fish. Source: EatingWell.com, March 2020

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Ingredients

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Directions

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  • Place a large rimmed baking sheet on middle rack of oven; preheat to 400 degrees F. Line another baking sheet with paper towels. Spread chickpeas on the paper towels; rub with more paper towels to remove skins; discard skins.

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  • Transfer the chickpeas to a large bowl. Add carrots, spring onions, 3 tablespoons oil and 1/8 teaspoon salt; toss to coat. Spread in an even layer on the hot baking sheet. Roast until the vegetables are golden brown and tender, about 30 minutes, tossing halfway through and adding asparagus during the last 10 minutes of cooking. Sprinkle Parmesan evenly over the vegetable mixture and continue roasting until the cheese is melted, about 5 minutes.

  • Meanwhile, whisk vinegar, honey, mustard, pepper and the remaining 3 tablespoons oil and 1/8 teaspoon salt in a small bowl. Drizzle the balsamic dressing over the vegetable mixture; sprinkle with thyme leaves. Serve immediately.

Nutrition Facts

399 calories; 24.2 g total fat; 4.4 g saturated fat; 9 mg cholesterol; 431 mg sodium. 645 mg potassium; 34 g carbohydrates; 8.7 g fiber; 8 g sugar; 11.8 g protein; 9056 IU vitamin a iu; 17 mg vitamin c; 133 mcg folate; 216 mg calcium; 3 mg iron; 65 mg magnesium; 2 g added sugar;

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