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  • Chef Eric

Weekend Meal Inspiration - Souto Farms Roasted Vegetables with Crispy Chick Peas

One of our favorite spots to go for fresh produce is Souto Farms. You can usually find a Souto stall at most farmers markets or visit the Local Market just north of Airdrie (open Thur-Sun). At the Local Market they carry all their produce, plus a great selection of products from other local vendors. A bag of Apple Chips usually doesn't make it all the way home, and we can’t ever leave without a bag of fresh carrots, which is the inspiration behind today’s Weekend Meal Inspiration. Substitute any root vegetables for the beets or sweet potatoes, but keep the carrots.


  • 1 lb carrots, washed and cut into 2-inch pieces

  • 1 lb beets, washed, peeled, and cut into wedges

  • 1 sweet potato, peeled and diced

  • 1/2 teaspoon Township27 Caraway seeds

  • 1/2 teaspoon Twonship27 fine white sea salt

  • ¼ tsp Township27 4 Pepper Blend

  • 4 Tbsp extra-virgin olive oil

  • 1 can chickpeas, drained and rinsed

  • Township27 Back at the Ranch, or Cesar the Day


  1. Preheat the oven to 400°F.

  2. Prepare 2 sheet pans by either spraying with cooking oil or lining with foil.

  3. Toss the carrots, beets, sweet potato, Caraway, salt and pepper with 2 Tbsp olive oil. Spread out on one of the sheet pans.

  4. Spread the chickpeas out on paper towel and pat dry, removing all excess moisture. Toss with the remaining 2 Tbsp of olive oil and spread on to the second sheet pan. Sprinkle salt over the chickpeas, if desired.

  5. Put both sheet pans in the oven at the same time and roast 25-30 minutes, checking periodically. The vegetables should be fork tender, and the chick peas crispy.

  6. Transfer the vegetables to a plate. Drizzle the dressing of your choice over the warm vegetables and top with the crispy chickpeas.

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