This roasted vegetable dish is all about warmth, texture, and simple balance. Pumpkin becomes soft and lightly caramelized in the oven, while Brussels sprouts turn crisp at the edges. Chickpeas add heartiness and make the dish feel complete without extra effort. Everything roasts together, letting natural flavors deepen and settle. Finished with fresh cilantro, it feels bright and grounded at the same time. An easy, nourishing meal that fits effortlessly into everyday cooking.
Roasted Pumpkin, Brussels Sprouts & Chickpeas
Roasted pumpkin, Brussels sprouts, and chickpeas seasoned simply and finished with fresh cilantro for an easy vegetarian meal.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Add pumpkin, Brussels sprouts, and chickpeas to a large bowl.
- Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper. Toss to coat evenly.
- Spread mixture in a single layer on a baking sheet.
- Roast for 30 minutes, stirring halfway, until vegetables are tender and lightly browned.
- Remove from oven and garnish with fresh cilantro before serving.
Nutrition
Notes
Serve as a main or a hearty side dish.
Add lemon juice after roasting for brightness if desired.
Keeps well refrigerated for up to 3 days.