Warm, hearty, sweet, and crunchy…..
just what’s needed when the first fall winds blow in.
Preheat Oven to 425°
Roasted Roots & Crispy Chickpea Salad Ingredients:
4 cups of potatoes cut into bite size pieces
1 cup of onion – chopped
2 cups carrots – bite size pieces
2 cloves garlic – minced
1 sprig rosemary – chopped fine – or 1 tsp. dried & crushed between fingers
1 can chickpeas (garbonzo beans)
2 Tb. olive oil
1/2 tsp. salt
sprinkle of pepper
> Chop & drop veggies into a roasting pan. Drizzle oil, salt, pepper, and rosemary on top. Mix well and roast for about 45 minutes – until potatoes and chick peas are crunchy on the outside and
soft on the inside.
> Eat as is – or add to a bowl of leafy greens. This Honey Mustard Balsamic Vinagrette is a perfect complement.
Honey Mustard Balsamic Vinaigrette
1/2 cup olive oil
1/3 balsamic vinegar
2 Tb. dijion mustard
1 Tb. honey
1/2 tsp. salt
1/4 tsp. pepper
dash of cayenne
Mix well & Enjoy!