roux logo
Sriracha Roasted Veggies & Chickpeas
recipe
/
Washington D.C.
Sriracha Roasted Veggies & Chickpeas
Becca Jacobs
Becca Jacobs
0 collects
0 forks
0 stacks
$1.00
A bounty of fresh vegetables and chickpeas are tossed in a sweet Sriracha ginger sauce and roasted until they've got a kiss of color on them. I serve this with my miso polenta but it would also make a great rice bowl topper or addition to a salad.
RecipeForksStacksMore

You Need

2 servings
0:30
  • 1 bunch radishes, greens trimmed, washed, and cut in half
  • 1 medium zucchini, sliced on a bias
  • 1 (15-ounce) can chickpeas, rinsed and pat dry
  • 3 tablespoons coconut oil
  • 1 tablespoon Sriracha
  • 1 tablespoon ginger, grated
  • 1 tablespoon honey
  • 1 batch of miso polenta
  • kosher salt, to taste

    • How To

    1. Pre-heat your oven to 425°F.
    2. Place coconut oil, Sriracha, ginger, and honey in a small saucepan until the coconut oil melts and everything is incorporated.
    3. Put the radishes, zucchini, and chickpeas in a large bowl and pour the coconut oil/Sriracha mixture over and toss to fully coat the veggies and chickpeas in the sauce.
    4. Place the veggies and chickpeas in a single layer on a baking sheet and roast for 20 minutes.
    5. Sprinkle a little salt on them when they come out of the oven and serve.