Garlicky Roasted Broccoli, Yukon Golds, Chickpeas & Field Roast Chorizo
Prep time: 15 minutes
Total time: 1 hour
1 pound broccoli, cut into large spears, stems chopped in 1/2-inch pieces
15 cloves of garlic, peeled & smashed, but kept whole.
2 (15-ounce) cans of chickpeas, drained & rinsed
1 pound, 3 oz of Yukon Gold potatoes (4 cups), cut into small chunks
1/2 tsp. salt, optional
Freshly ground black pepper
2 tsp. lemon zest (a must!)
1 1/2 tsp. dried oregano
1-2 Field Roast Mexican Chipotle sausages, thawed in the microwave if frozen (casing removed), & crumbled. No need to pan "fry".
1 cup vegetable broth
Preheat oven to 400 degrees F.
1. Pre-roast the potatoes for about 20 minutes (seasoned with your choice of roasting spices & an optional light spritz with canola cooking spray) while you prepare the rest of the ingredients. Flip the potatoes half-way through. Remove from oven and set aside to add back into the whole dish during the last 15 minutes of baking.
2. Place the broccoli, garlic, and chickpeas into a large shallow roasting pan. I use the bottom of my broiler pan. Spray the beans & broccoli with a little expeller pressed canola cooking spray (or not). Sprinkle with the salt, black pepper, lemon zest, and oregano. Toss to coat evenly. Pop it in the oven.
3. Bake for 15 minutes, and then flip everything. Bake for 15 more minutes. Now, remove the pan from the oven & add 1 cup of vegetable broth, and add back in the pre-roasted potatoes, and 1 crumbled link of Field Roast Mexican Chipotle sausage. Use a spatula to scrape up any crisp bits of flavor from the bottom of the pan. Return to the oven for another 15 minutes (45 minutes total roasting time), or until the garlic cloves are nice and tender and the brocoli is browned in some places.
Nutrition Info based on 1/6 of a serving:
Garlicky Chickpea, Broccoli & "Chorizo"
Serving Size: 1 serving
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