Ingredients

The following ingredients have 4 Servings
  • 1 cauliflower head, sliced into 4–5cm pieces
  • 6 small parsnips, peeled and halved lengthways
  • 1 bunch Dutch or heirloom baby carrots, halved lengthways
  • 4 French shallots, peeled and cut in half
  • 1 garlic bulb, halved
  • ²⁄³ cup (160ml) extra-virgin olive oil, plus extra for drizzling
  • ¹⁄³ cup balsamic vinegar
  • 2 x 400g cans of chickpeas, rinsed and drained
  • 1 bunch chives, finely chopped
  • ½ bunch parsley, leaves torn

Instruction

  • Preheat oven to 200°C. Line 2 oven trays with baking paper. Toss the cauliflower, parsnip, carrot, shallots and garlic in a bowl with half the oil and vinegar. Season with salt and pepper and roast for 45 minutes or until golden. Add the chickpeas and toss through the vegetables. Roast for a further 10 minutes or until the chickpeas are beginning to crisp.
  • To serve, arrange the vegetables on a platter and scatter with the herbs. Combine the remaining oil and vinegar and serve on the side.