4 cups broccoli florets
1 can chickpeas, rinsed and patted dry (with any loose hulls removed)
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1/2 onion, roughly chopped
3 Tbsp. Blood Orange Olive Oil
2 Tbsp. Cranberry Pear White Balsamic
1/2 tsp. garlic powder (or drizzle in some Garlic Olive Oil, too)
1/3 c. corn starch
Ingredients for Healthier Sweet and Sour Sauce:
1/4 c. tomato paste
1/4 honey or maple syrup
1/4 c. Pineapple White Balsamic
2 Tbsp. white vinegar
2 Tbsp. soy sauce
1 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. cornstarch + 2 Tbsp. cold water
Preheat oven to 425 F and lightly oil a baking sheet with a drizzle of EVOO, Blood Orange or Garlic Olive Oil. Combine veggies, chickpeas, Blood Orange Olive Oil, White Balsamic, and garlic powder in a large ziplock bag. Seal and shake to coat.
Open the bag, add corn starch, seal bag and toss to coat again.
Transfer coated veggies and chickpeas to greased pan. Bake for 15-20 minutes until broccoli starts to brown on the bottoms. Switch oven to broil and cook on high for 3-4 minutes just until tops start to brown. (Watch carefully so the broccoli doesn't burn!)
While veggie mixture is cooking, prepare the sauce: Add tomato paste, honey, vinegars, soy sauce, garlic powder and onion powder to a medium sauce pan. Stir and bring to a boil.
In a small bowl whisk together the 1 tablespoon cornstarch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
Serve with brown rice and top with sliced green onions.
Chef's Note: This recipe is delicious even WITHOUT the sauce. The oil and vinegar combination in the veggies hits the same sweet and sour type flavour notes, you hardly miss it. Change it up by using cauliflower instead of broccoli, or serve with a 'cauliflower rice' instead of the brown rice.