Description
A cozy, flavorful bowl of golden roasted potatoes, sweet carrots, crisp chickpeas, and broccoli all nestled over a smooth, rich garlic confit sauce. Perfectly comforting, completely plant-based, and meal-prep friendly.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, cut into wedges
- 2 large carrots, peeled and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 6–8 garlic confit cloves
- 2 tablespoons garlic confit oil
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- Salt and pepper, to taste
- Fresh parsley (optional), for garnish
Instructions
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Toss potatoes, carrots, and chickpeas with olive oil, salt, and pepper. Coat broccoli separately.
- Spread potatoes, carrots, and chickpeas on one sheet, and broccoli on another in a single layer.
- Roast potatoes, carrots, and chickpeas for 25–30 minutes, flipping halfway. Roast broccoli for 15–20 minutes.
- In a blender, combine garlic confit cloves, garlic oil, lemon juice, tahini, and a splash of water. Blend until smooth. Season with salt.
- Layer bowls with a base of garlic confit sauce, then top with roasted vegetables and chickpeas.
- Garnish with parsley and serve warm.
Notes
- For extra flavor, warm the garlic confit sauce slightly before serving.
- Store leftover sauce in the fridge for up to a week.
- Add red pepper flakes for a bit of heat.
- Use parchment paper to keep vegetables crispy and avoid sticking.