Roasted Root Vegetables & Chickpeas with Cranberry Sauce

The nicest part of winter is the endless amount of warm, wholesome meals that can be created to brighter up even the darkest of evenings. Roasted vegetables are a favorite if mine during the winter months.

Roasted Root Vegetables and Chickpeas with Cranberry Sauce
Roasted Root Vegetables & Chickpeas with Cranberry Sauce

This recipe is a marriage of many amazing flavours and textures. Be patient with this recipe and you’ll have beautiful carmelised vegetables and crunchy chickpeas. This recipe is enough for two person when served with a side of seasoned couscous and cranberry sauce.

Hope you enjoy!

Amy x

Ingredients
1 sweet potato, cut into wedges
1 carrot, sliced
1 parsnip, sliced
1 red onion, sliced
1 tin of chickpeas, drained
1 tbsp olive oil
1/4 tsp chilli flakes
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
2 tbsp cranberry sauce
Couscous, to serve

Method
Preheat the oven to 180C.

Mix together the vegetables in a large mixing bowl. Coat in olive oil and seasoning.

Cook in the preheated oven for 40 minutes, until the carrots are tender.

Serve the vegetables and chickpeas between two plants with a side of seasoned couscous and topped with a tbsp of cranberry sauce.