Roasted Root Vegetables with Chickpeas

Yes, it’s March, but still chilly.  I need something warming on these evenings when a burger or a pizza just isn’t going to do the job.  Besides, I like to eat healthy and there’s only one way to do it…..Just do it!  No if, ands, or burgers and fries.  Ok, you know the routine, but are you going to do it? I’ve got a recipe that will make you lick your lips and swear to never eat fast food again, except for beer, of course.  After all, perfection is the enemy of enjoyment.  That’s why we marry.

Most everyone doesn’t mind eating healthy if healthy tastes good.

Next puny bellyache:  I don’t have the time to cook every night! 

Ans: Being a true and understanding friend, I have a solution for you.  This is a dish you can cook on a weekend and eat all week long.

Next complaint:  I’m not a cook.  

Ans:  Well, uh, let’s see….can you peel and chop vegetables, stick ‘em in the oven for a while and pull ‘em back out?

And a final bitch:  I don’t like any vegetables, but potatoes. 

Ans: Ok, I admit, ya got me there.  Good luck.

Roasted Root Vegetables with Chickpeas

Heat the oven to 400ºF, if your oven has a fan, if not, heat the oven to 420ºF.

2 large parsnips, peeled and roughly chopped

1 butternut squash, peeled and chopped in 1 inch chunks

1 bunch of baby carrots, washed, green leaves chopped off and discarded (I buy the little bags, with no leaves)

2 beet roots, peeled and roughly chopped

1 can chickpeas, drained and rinsed

1 small red onion, peeled, cut in half and thinly sliced

2 heaping tablespoons smoked paprika and ground cumin

1 tablespoon each cinnamon and turmeric

2 tablespoons (or a bit more) seasoned rice vinegar

Several generous splashes of olive oil

A generous handful each of fresh cilantro and mint, chopped (remove the stems on the mint and discard)
A handful of dried apricots, cut in half

A small bag of slivered almonds, toasted (see instructions below)

Put the chopped vegetables (except the beets and chickpeas) in a LARGE bowl, add olive oil and spices. (save some of both for the beets). Mix well.

Spread the vegetables on two baking pans.

Mix the beets in a separate bowl to keep everything from turning red, then add them to the other vegetables.

Put the slices of red onions in another bowl and splash in some seasoned rice vinegar.  Mix well and let them marinate.

Put both baking sheets in the oven and set your timer for 25 minutes.

While the vegetables are roasting, toast the slivered almonds.  Put a bit of oil in a pan, toss in the almonds and stir as necessary to get an even toasting.  Watch them closely.  Almonds can go from nearly ready to burned in seconds.

Check the vegetables, add more seasoning if desired, and toss in the chick peas.  Continue cooking until all vegetables are cooked through.

When the vegetables are cooked, let them cool a bit, then put them in a large bowl and mix in the chopped herbs and dried apricots.  Add the marinated onions and mix again.  Sprinkle the almonds on top.

As the French say: Voila! As Americans say: Looking pretty damn good. Or, in British English:  I say, it seems a bit of all right!

And as I say, dig in! You not going to miss that pizza!