INGREDIENTS
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1 bunch radishes, greens trimmed, washed, and cut in half
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1 medium zucchini, sliced on a bias
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1 (15-ounce) can chickpeas, rinsed and pat dry
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3 tablespoons coconut oil
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1 tablespoon Sriracha
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1 tablespoon ginger, grated
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1 tablespoon honey
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1 batch of miso polenta
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kosher salt, to taste
instructions
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Pre-heat your oven to 425 F
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Place coconut oil, Sriracha, ginger, and honey in a small saucepan until the coconut oil melts and everything is incorporated.
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Put the radishes, zucchini, and chickpeas In a large bowl and pour the coconut oil/ Sriracha mixture over and toss to fully coat the veggies and chickpeas in the sauce.
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Place the veggies and chickpeas in a single layer on a baking sheet and roast for 20 Minutes.
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Sprinkle a little salt on them when they come out of the oven and serve.
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