Uploaded April 2026 | Updated September 2026, 3 weeks ago
Ready to turn your garden harvest into a family favorite? On today’s episode of Healthy Teaching Kitchen, Registered Dietitian Madison Ranew shows you how to transform fresh, homegrown veggies into a delicious dish everyone will love—kids and adults alike! Packed with protein and fiber, this recipe is sure to be a hit at your dinner table. Don't miss out!
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes
Yield: 6 servings | Serving Size: ~1 cup
Ingredients:
1 cup nonfat plain Greek yogurt
½ cup chopped fresh parsley
½ jalapeno, membranes and seeds removed, minced
2 tablespoons lemon juice (about ½ lemon)
Pinch ground black pepper
3 tablespoons olive oil
1 garlic clove, minced (about ½ teaspoon)
1½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon salt
1 medium head broccoli, cut into florets (about
3 cups)
1 medium fennel bulb, cored and sliced about
½-inch-thick
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
Directions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. In a medium mixing bowl, stir together the yogurt, parsley, jalapeño, lemon juice, and black pepper. Set aside.
3. In a separate large mixing bowl, stir together the oil, garlic, coriander, cumin, paprika, and salt.
4. Add the broccoli, fennel, and chickpeas. Toss to combine and coat with the oil-seasoning mixture
5. Transfer the mixture to the prepared baking sheet, spreading it into a single layer.
6. Roast for 12 minutes, then remove from the oven and stir the mixture on the baking sheet.
7. Spread the mixture back out into a single layer, then place back in the oven.
8. Continue cooking until browned and the vegetables are fork-tender, about 10-12 minutes.
9. Transfer the roasted vegetable-chickpea mixture to the bowl with the yogurt mixture. Toss to combine.
10. Serve warm.
Nutrition Facts Per Serving: Calories: 195 | Total Fat: 8.5 g | Saturated Fat: 1 g
Sodium: 155 mg | Total Carbohydrate: 21.5 g | Dietary Fiber: 6.5 g | Protein: 10 g
For more recipes, please visit nutrition.va.gov
#GardenToTable #HomegrownGoodness #NutritiousAndDelicious
Ready to turn your garden harvest into a family favorite? On today’s episode of Healthy Teaching Kitchen, Registered Dietitian Madison Ranew shows you how to transform fresh, homegrown veggies into a delicious dish everyone will love—kids and adults alike! Packed with protein and fiber, this recipe is sure to be a hit at your dinner table. Don't miss out!
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes
Yield: 6 servings | Serving Size: ~1 cup
Ingredients:
1 cup nonfat plain Greek yogurt
½ cup chopped fresh parsley
½ jalapeno, membranes and seeds removed, minced
2 tablespoons lemon juice (about ½ lemon)
Pinch ground black pepper
3 tablespoons olive oil
1 garlic clove, minced (about ½ teaspoon)
1½ teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon salt
1 medium head broccoli, cut into florets (about
3 cups)
1 medium fennel bulb, cored and sliced about
½-inch-thick
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
Directions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. In a medium mixing bowl, stir together the yogurt, parsley, jalapeño, lemon juice, and black pepper. Set aside.
3. In a separate large mixing bowl, stir together the oil, garlic, coriander, cumin, paprika, and salt.
4. Add the broccoli, fennel, and chickpeas. Toss to combine and coat with the oil-seasoning mixture
5. Transfer the mixture to the prepared baking sheet, spreading it into a single layer.
6. Roast for 12 minutes, then remove from the oven and stir the mixture on the baking sheet.
7. Spread the mixture back out into a single layer, then place back in the oven.
8. Continue cooking until browned and the vegetables are fork-tender, about 10-12 minutes.
9. Transfer the roasted vegetable-chickpea mixture to the bowl with the yogurt mixture. Toss to combine.
10. Serve warm.
Nutrition Facts Per Serving: Calories: 195 | Total Fat: 8.5 g | Saturated Fat: 1 g
Sodium: 155 mg | Total Carbohydrate: 21.5 g | Dietary Fiber: 6.5 g | Protein: 10 g
For more recipes, please visit nutrition.va.gov
#GardenToTable #HomegrownGoodness #NutritiousAndDelicious
