Roasted Root Vegetables with Broccoli, Chickpeas & Maple Lemon Dressing
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 809kcal
Ingredients
- 6-8 cups new potatoes chopped
- 16 carrots sliced
- 2 red onions chopped
- 4 tsp. tamari
- 32 oz. frozen broccoli florets
- ¾ cup lemon juice
- ¼ cup white wine vinegar
- ¼ cup maple syrup
- 4 tsp. dijon mustard
- salt & pepper to taste
- ¼ cup fresh herbs chopped, optional
- 4 15 oz. cans chickpeas drained and rinsed
Instructions
- Spread the potatoes and carrots on a baking sheet and sprinkle with salt.
- Place in the oven at 400° for 30 minutes.
- Place the onion on a separate baking sheet.
- Sprinkle with tamari and toss to coat.
- Place in the oven for 20-25 minutes.
- Steam the broccoli on the stove top until tender.
- Whisk together the lemon juice, vinegar, maple syrup, mustard, salt, pepper and herbs if you’re using them.
- To serve, place potatoes and carrots in bowls.
- Top with onion, steamed broccoli and chickpeas.
- (No need to heat the chickpeas as the other ingredients will warm them.)
- Drizzle with lemon maple dressing.
Nutrition
Serving: 6to 8 | Calories: 809kcal | Carbohydrates: 155g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Sodium: 421mg | Potassium: 2852mg | Fiber: 36g | Sugar: 36g | Vitamin A: 28413IU | Vitamin C: 207mg | Calcium: 320mg | Iron: 12mg