Description
Roasted Cauliflower & Chickpeas with Mushrooms, Herbs, and Cranberries delivers deep flavor, crisp texture, and easy preparation. Try it tonight.
Ingredients
Scale
- 1 head cauliflower, cut into small florets
- 1 can chickpeas, drained, rinsed, and patted dry
- 8 oz mushrooms, sliced
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 ribs celery, sliced into 1/4-inch pieces
- 5 slices turkey bacon, cut into 1/2-inch pieces
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the cauliflower, chickpeas, mushrooms, olive oil, maple syrup, rosemary, thyme, salt, and pepper. Toss until everything is evenly coated.
- Spread the mixture onto a large baking sheet in an even layer. Roast for 25 minutes.
- Remove the sheet from the oven, add the celery and turkey bacon, and gently stir. Return to the oven and roast for another 20–25 minutes, or until the vegetables are browned and caramelized.
- Take the pan out of the oven and stir in the dried cranberries while the mixture is still warm.
- Serve hot as a side dish or over rice, quinoa, or greens for a full meal.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg