Eat Yourself Skinny · by Kelly Gellner★ 4.9 (8)
Roasted Squash, Cauliflower and Chickpeas
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 14%
CARBS 28G54% OF CAL
7G FIBER7G SUGAR13G OTHER
FAT 9G39% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash, cauliflower, and chickpeas seasoned with garam masala and maple syrup on a single sheet pan. Tender-crisp vegetables with a warm spice profile, excellent as a vegetable side or light main.
sideamericanbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 cups butternut squash (peeled and cut into cubes)
- 1 head cauliflower (cut into florets)
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons garam masala
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup fresh parsley (chopped)
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 14%
CARBS 28G54% OF CAL
7G FIBER7G SUGAR13G OTHER
FAT 9G39% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 362mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 450mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.