Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables

Salad of Roasted Winter Vegetables

If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.

This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.

The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.

Similar recipes include Turnip and Swede Gratin, Butter Braised Turnips, Celeriac Salad, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan, and Perfect Roasted Potatoes.

Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.

Baked Vegetables with Chickpeas

Winter Roast Vegetables with Chickpeas

ingredients
Use a range of winter vegetables, peeled and chopped into 1 cm dice, to cover your dish by 5 cm. Select from potatoes, celeriac, apples, pumpkin, kohlrabi, yam bean (jicama), daikon, Jerusalem artichokes, parsnips, turnip, carrots, swede (rutabaga). Fennel can be cut into quarters and sliced. Cauliflower and broccoli can be broken into florets, and the stems cubed. Leeks can be sliced.

1 onion, halved and sliced thinly (reduce amount if using leeks in the vegetables)
3 cloves garlic, chopped
herbs such as rosemary, sage, thyme and/or oregano, fresh or dried
olive oil
sea salt and freshly ground black pepper
verjuice
lemon juice

1 cup cooked or tinned chickpeas

method
Preheat the oven to 150C.

Mix the chopped vegetables with the onion, garlic and herbs. Drizzle well with olive oil and season with salt and black pepper. Add a couple of good slurps of verjuice.

Tip the vegetables into your baking dish, cover the dish with foil, pop into the oven and bake for 0.75 – 1 hours. Remove the foil and cook for another 20 minutes.

Now stir in the chickpeas and continue to cook for another 15 minutes ore so until the vegetables are tender and chickpeas are warm.

Squeeze a little lemon juice over the vegetables and chickpeas. Place into a serving dish, and enjoy.

recipe notes and alternatives
To make a dressing for the vegetables, take some thick Greek or Desi yoghurt, or drain some natural yoghurt in cheese cloth until slightly thickened. Beat a little and mix with salt, pepper and toasted cumin seeds. A squeeze of lemon is good. You can add a small Tblspn or tahini if you wish – mix well until the tahini is incorporated into the yoghurt.

Salad of Winter Vegetables

Left over vegetables can be tossed with cooked quinoa, burghul, or freekeh, and dressed with a little extra virgin olive oil and lemon juice for a delicious wintry salad.

Salad of Roasted Winter Vegetables

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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