Roasted Chickpeas, Brussels Sprouts & Carrots with Polenta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 500°F. Lightly coat a baking sheet with olive oil.

Step 2

In a small saucepan, bring 1 cup broth and 1 cup water to a boil. Reduce heat to low and gradually add 1/2 cup polenta in a thin steady stream, while whisking constantly, until the polenta is incorporated into the liquid. Cook, stirring occasionally, until grains are soft and the texture is creamy, 15-25 minutes.

Step 3

Wash and dry the fresh produce.

Step 4

Trim and quarter Brussels sprouts. Transfer to the baking sheet.

Step 5

Trim and peel carrots; halve lengthwise and cut into ¼-inch-thick pieces on an angle. Transfer to the baking sheet.

Step 6

Drain and rinse the chickpeas; place on a clean towel (or paper towels) and pat dry. Transfer to the baking sheet.

Step 7

Toss the vegetables and chickpeas and spread out evenly on the sheet. Place in the oven and roast until the vegetables are tender and chickpeas are golden brown, 15 to 20 minutes.

Step 8

Slide the thyme leaves off the stems; discard the stems and chop the leaves.

Step 9

Peel and mince the garlic.

Step 10

In a small bowl, combine and whisk together the thyme, garlic, 2 Tbsp oil, 1 Tbsp vinegar, 1/2 tsp salt, and 1/4 tsp pepper.

Step 11

Remove the sheet from the oven. Pour the sauce over the vegetables and chickpeas; toss to coat.

Step 12

Place the sheet back in the oven and continue to cook until the vegetables are tender, about 5 minutes more.

Step 13

Add 1 Tbsp oil to the polenta and season with 1/4 tsp salt and 1/8 tsp pepper; stir to combine.

Step 14

Divide the polenta between plates and top with the roasted vegetables and chickpeas. Enjoy!

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