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Maple Roasted Vegetables with Chickpeas & Yoghurt Sauce

A hearty, flavour-packed dish of seasonal vegetables roasted until golden and lightly caramelised with maple syrup. Finished with crunchy, spiced chickpeas and a cooling lemon garlic yoghurt sauce, it’s the perfect balance of sweet, savoury, and creamy. Wholesome, satisfying, and full of rustic farmhouse goodness. Small: 440g serves 1 adult Medium: 880g serves 2 adults Large: 1.6kg serves 4 adults Preparation, Cooking, and Serving Instructions. Keep Refrigerated. Can be eaten warm or cold. Microwave: Loosen tray lid. Heat on high until steaming hot, allow to sit 2 mins before serving. Note: Microwave times may vary depending on model. Small Tray: approx 3 mins Medium Tray: approx 5 mins Large Family Tray: approx 15mins Oven: Pre-heat 160c, remove lid and cover with foil. Heat through until piping hot (75c and above) allow to stand 2 mins before serving. For best results use the microwave. Enjoy!

ContainsMilk, Pine nut

Sizes

Ingredients

Carrot, Washed Potato, Greek yoghurt (Milk), Garlic Powder, Onion powder, Garlic peeled, Pine nuts, Zucchini-Box, Chickpeas-Tinned, Red onion wedges, Asparagus, Maple syrup, Parsley, Lemon juice, Salt, Black pepper, Smoked Paprika

CONTAINS: Milk, Pine nut.

Preparation and storage notes

Keep Refrigerated. Enjoy hot or cold.
Microwave for best results on high, allow to sit 2 mins before serving. Oven, pre-heat to 160c, remove tray lid, heat 10 to 20 min until hot. Cover with foil if drying out.

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