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Maple Roasted Carrots with Chickpeas

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A delightful dish combining earthy sweetness of carrots and hearty chickpeas, roasted to perfection.

Ingredients

Scale
  • 4–5 medium fresh carrots, peeled and cut into sticks
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons pure maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • Fresh thyme or parsley, chopped
  • Toasted sesame seeds or chopped walnuts (for topping)
  • Lemon juice or balsamic vinegar (a splash for finishing)

Instructions

  1. Preheat your oven to 400°F (205°C).
  2. Line a baking sheet with parchment paper.
  3. Prepare the carrots by washing, peeling, and cutting them into evenly sized sticks.
  4. In a mixing bowl, toss the carrot sticks with olive oil, garlic powder, smoked paprika, salt, and black pepper.
  5. Drain and rinse the chickpeas, then pat them dry.
  6. Add the chickpeas and maple syrup to the bowl with the carrots and toss to coat.
  7. Spread the mixture on the baking sheet.
  8. Roast for 25 to 30 minutes, stirring halfway through.
  9. Once done, add fresh herbs and a splash of lemon juice or balsamic vinegar before serving.

Notes

Consider experimenting with different carrot varieties. For extra crunch, roast the chickpeas separately for the last 10 minutes.

Nutrition

Find it online: https://www.goandweb.com/maple-roasted-carrots-with-chickpeas/