HERB AND MAPLE ROASTED CAULIFLOWER WITH CHICKPEAS
An easy and healthy fall side dish that comes together on one sheet pan, this dish is sure to wow your crew! It’s the perfect blend of savory and subtly sweet, making it an incredible Thanksgiving side dish.
Servings: 6
Ingredients
- 1 head of cauliflower, cut into small florets
- 1 can chickpeas, drained, rinsed, and towel-dried
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 5 ribs of celery, cut into ¼ inch moons
- 4 slices of bacon, cut into ½ inch pieces
- ½ cup dried cranberries
Instructions
- Preheat the oven to 425°F.
- Combine the cauliflower florets, chickpeas, olive oil, maple syrup, fresh rosemary, fresh thyme, salt, and pepper in a large bowl and toss evenly to coat.
- Add the cauliflower mixture to a baking sheet and bake for 25 minutes.
- After 25 minutes, add the diced celery and bacon. Toss together.
- Bake for another 20-25 minutes.
- Remove from the oven, add the cranberries, and toss lightly.
- Serve and ENJOY!!
Nutrition
Calories: 199kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 518mg | Potassium: 356mg | Fiber: 3g | Sugar: 13g | Vitamin A: 87IU | Vitamin C: 48mg | Calcium: 38mg | Iron: 1mg