Roasted Chickpeas, Brussels Sprouts & Carrots with Polenta

Directions

1. Heat the oven to 500°F and lightly oil a baking sheet.
2. In a small saucepan, boil the broth, then reduce to a simmer and whisk in the polenta gradually until smooth and creamy, cooking until the grains are tender as you stir occasionally.
3. Wash the produce and pat dry.
4. Trim the Brussels sprouts, cut them in quarters, and spread on the prepared sheet along with the trimmed carrots.
5. Peel and cut the carrots into roughly ¼-inch-thick pieces on an angle, and add them to the sheet.
6. Drain and rinse the chickpeas, pat dry, and transfer them to the sheet.
7. Roast everything on the sheet until the veg are tender and the chickpeas are golden, about 15–20 minutes.
8. Strip thyme leaves from the stems and mince the garlic.
9. Whisk together thyme, garlic, oil, vinegar, salt, and pepper in a small bowl to make a flavorful sauce.
10. Remove the sheet from the oven and pour the sauce over the vegetables and chickpeas; toss to coat, then return to bake for another 5 minutes.
11. Stir in a little oil with salt and pepper into the polenta to loosen its texture and season to taste.
12. Divide polenta onto plates and top with the roasted vegetables and chickpeas; serve.