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Sriracha-Roasted Vegetables & Chickpeas with Miso Polenta

Roasted radishes, zucchini, and chickpeas tossed in a Sriracha–ginger glaze and served over creamy miso polenta for an easy, comforting vegetarian meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: chickpeas, polenta, sheet pan, sriracha, vegetarian, weeknight dinner
Servings: 4

Ingredients

  • 1 bunch radishes greens trimmed, washed, and halved
  • 1 medium zucchini sliced on a bias
  • 1 15-ounce can chickpeas, drained, rinsed, and patted dry
  • 3 tablespoons coconut oil
  • 1 tablespoon Sriracha
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon honey
  • Kosher salt to taste
  • 1 batch miso polenta for serving

Instructions

  • Preheat the oven to 425°F.
  • In a small saucepan over low heat, combine the coconut oil, Sriracha, grated ginger, and honey. Heat just until the coconut oil is melted and the mixture is smooth.
  • Place the radishes, zucchini, and chickpeas in a large bowl. Pour the warm Sriracha mixture over the vegetables and toss until everything is evenly coated.
  • Spread the vegetables and chickpeas in a single layer on a baking sheet.
  • Roast for 20 minutes, until the vegetables are tender and lightly caramelized and the chickpeas are crisp at the edges.
  • Season with kosher salt while still hot.
  • Serve spooned over warm miso polenta.

Notes

Notes

  • Make sure the chickpeas are very dry before roasting — this is what helps them crisp instead of steam.
  • If you want more heat, add another drizzle of Sriracha after roasting.
  • This works well with other quick-cooking vegetables like snap peas, broccoli florets, or cauliflower.