I’m two weeks strong into my month-long clean eating cleanse, well aside from the occasionally cup of coffee I can’t seem to fully wake up without. After a week feeling full from nuts and seeds, I couldn’t wait to get my second week started with a hearty and nutrient rich dish. Cleanse or no cleanse, these roasted winter vegetables with garbanzo beans are rich in comforting winter flavors, while being filling and detoxifying.
Make a large batch on the weekend, like I did, swap out any of these vegetables and spices for your favorites, and savor this delicious vegetable dish on a chilly night, especially after a busy day. I’ll admit, I enjoy this cold too, when you’ve got the freshest ingredients, that’s all you need for a flavorful meal.
Roasted Winter Vegetables w. Garbanzo Beans
Ingredients {Serves 6}
2 medium – Leeks {sliced}
3 – Garlic Cloves {finely minced}
1 small – Turnip {peeled & chopped}
2 medium to large – Parsnips {peeled & chopped}
2 – Carrots {peeled & chopped}
1 – Sweet Potato {chopped, remove the skin if you prefer}
10 – Brussels Sprouts {trimmed & halved}
1/2 head {about 1 to 1 1/2 cups} – Red Cabbage {chopped}
1 sprig – Fresh Rosemary {chopped}
3 tablespoons – Extra Virgin Olive Oil {plus more for drizzling}
1 tablespoon – Apple Cider Vinegar
Coarse salt and pepper to taste {Cayenne Pepper, optional}
1 1/2 cups – Garbanzo Beans {cooked & drained}Â
Recipe {Adapted from Whole Living}
Pre-heat oven to 450 degrees. Toss together the leeks, garlic, turnip, parsnips, carrots, sweet potato, brussels sprouts, and red cabbage with olive oil, vinegar and rosemary on a rimmed baking sheet. Season with salt, pepper and cayenne. Roast until golden brown and tender, tossing halfway through {about 30 to 35 minutes} Remove from oven, stir in beans and roast until beans become crisp {about 5 to 7 minutes}. Drizzle vegetables with some olive oil and season to taste, if needed.
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