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