Apricot Glazed Vegetables and Chickpeas - Slender Kitchen
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Apricot Glazed Vegetables and Chickpeas

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289
Calories 
45g
Carbs 
11g
Fat 
10g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Roasted vegetables and some kind of bean make a perfect base for a vegetarian meal and even though olive oil, salt, and pepper can be delicious sometimes it's fun to mix things up. In this recipe, we are going to use no sugar apricot preserves to add flavor to the veggies. Paired with a but of mustard and vinegar, it creates a delicious sweet and sour flavor profile.

Prep Time

Apricot Glazed Vegetables and Chickpeas

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

5
  • 1 U red onion, chopped
  • 1 U butternut squash, peeled and cubed
  • 2 cups Brussels sprouts, chopped
  • 1.5 tbsp. olive oil
  • 14 oz. canned chickpeas, drained
  • 1 tbsp. Dijon or whole grain mustard
  • 1 tbsp. apple cider vinegar
  • 2 U garlic cloves, minced
  • 1/2 cup almonds

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 289
Calories from Fat 101
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
6%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 245mg
11%
Total Carbohydrate 45g
15%
Dietary Fiber 8g
33%
Sugars 4g
Protein 10g

Directions

  1. Preheat the oven to 450 degrees.
  2. Toss the onion, squash, and Brussels sprouts in olive oil, salt, and pepper. Place on a baking sheet and bake for 25 minutes.
  3. Meanwhile, stir together the apricot preserves, mustard, apple cider vinegar, and garlic.
  4. Remove vegetables from oven and add chickpeas. Then toss everything with apricot sauce.
  5. Return to oven for 5 more minutes.
  6. Top with almonds.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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