Oven Roasted Veggies are the BEST!
My oven is on all fall and winter long, roasting veggies. There's very little effort involved - just some chopping and a quick toss with olive oil and salt. The oven does the rest.
Oven roasted cauliflower gets crisp and browned on the edges and has a sweet nutty flavor. Potatoes roast up buttery on the inside, with crisp caramelized bits on the edges. Roasted chickpeas are part crisp, part chewy, savory and delicious.
For this recipe, I tossed the veggies and chickpeas with cumin seeds before roasting. The cumin gets toasted in the oven, adding a rich, fragrant, nutty flavor to the dish.
This dish is adapted from a roasted cauliflower recipe in Gourmet Magazine that I've been making and tweaking for years. It's a wonderful recipe but I ultimately wanted a greater variety of roasted veggies in the mix.
This is a totally delicious side dish that pairs well with roast chicken, fish, beef or pork.
If you want to add a little flourish, sprinkle the final dish with chopped parsley or thyme leaves.
Here's the recipe for Roasted Cauliflower, Potatoes and Chickpeas. If you try this recipe I hope you'll come back to leave a comment and a star rating. I'd love to know what you think!