Vegan Roasted Vegetables
Total time
Author: Chef Eli
Recipe type: Main Course
- 2 fennel bulbs, roughly chopped
- 4 cooked beets, roughly chopped
- 4 cups fresh swiss chard, roughly chopped
- 1.5 cups brussel sprouts, halved
- 1 cup cooked chickpeas
- 4 tbsp EVOO
- ⅔ cup white wine
- Course Kosher salt
- Freshly ground pepper
- Preheat oven to 400 degrees F.
- Assemble chopped vegetables, including the chickpeas, onto a large baking sheet. Make sure not to overcrowd the vegetables.
- Drizzle vegetables with the EVOO, white wine, salt, and pepper. Toss the vegetables with your hands so that every piece is evenly coated.
- Roast the vegetables for approximately 40 minutes. Serve either hot or cold.
- Serving suggestion: This dish works well with a side of hummus or tzatziki.
Recipe by Chef Times Two at https://www.cheftimestwo.com/vegan-roasted-vegetables/
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