Caramelized Root Vegetables and Chickpeas with Mustard Glaze

Here is an extremely adaptable, easy, delicious weeknight dinner. I’ve included plenty of possible substitutions within the recipe so that it works for everyone. If you have a different amount of veggies than I’ve listed, or they’re different sizes, or you’re feeding more than two people, add more of whatever root veggies you have and alter the sauce to taste. You may want to spread the veggies over two sheet pans instead of one if you notice crowding or overlap—giving the veggies more space will get them caramelized instead of just steamed. (Photo source: Nora Becker)

Yield: Serves 2 as main, 4 as side | Time: 40 to 50 minutes

Ingredients

1 bunch (about 1 pound) turnips, peeled and cut into ½-inch cubes

1 bunch carrots (about 1/2 pound), scrubbed or peeled and sliced in half lengthwise if small; otherwise cut into ½-inch cubes

1 - 2 medium or large sweet potatoes (about 1 pound), peeled and cut into ½-inch cubes

2 ¾ tablespoons extra-virgin olive oil

½ teaspoon Kosher Diamond Crystal Salt (use half of all salt amounts if using Morton salt)

2 sprigs of rosemary

3 medium leeks cut in half lengthwise, washed thoroughly to remove any dirt, then sliced ½-inch crosswise

1 15 oz. can of chickpeas, drained, rinsed, and dried off with a paper towel

Several cracks of black pepper

2 tablespoons Dijon mustard

3 teaspoons red wine vinegar

Potential substitutions

This recipe is highly adaptable, so feel free to use any root vegetables that you especially like or already have on hand. The recipe could just as easily be made with rutabaga, beets, potatoes, or parsnips. Just remember that they all need to be cut into approximately the same-sized pieces so that they cook evenly.

The leeks could be swapped out for any kind of onion—red, yellow, white, sweet—or shallots.

You could add additional or different herbs—like a few sprigs of thyme—or skip them.

If you don’t have red wine vinegar, you can use apple cider vinegar, and if you prefer a different kind of mustard over Dijon, try spicy brown mustard. (Basically, just don’t use yellow mustard.)

Preparation

Preheat oven to 425 F.

Combine cubed turnips, carrots, and sweet potatoes on a sheet pan. Drizzle with about 2 ¾ tablespoons extra-virgin olive oil, ½ teaspoon of salt, and a few twists of freshly ground black pepper. Mix with clean hands to ensure the veggies are all coated in the oil, then spread the veggies out evenly across the sheet pan.

Top with sprigs of rosemary and roast for about ten minutes. Remove pan from oven and add the leeks and chickpeas, along with another good glug of olive oil and a pinch of salt (to taste).

Return the pan to the oven and roast again for approximately 15 minutes. Remove the pan, move and flip the veggies to ensure even caramelization, and add a little more olive oil if the veggies are looking at all dry.

Return the pan to the oven for an additional 10 – 15 minutes. While the veggies are roasting, make the sauce by combining Dijon mustard and red wine vinegar in a small bowl.

When the veggies are done roasting—they will look caramelized and be soft all the way through—remove from oven and discard the rosemary sprigs. Drizzle the mustard glaze over the mixture while still hot and in the sheet pan. Mix using a wide spatula to gently scoop up the veggies and chickpeas and toss them in sauce.

Serve with warm and crusty bread, with salad, or with a fried egg on top.