Maple Roasted Carrots with Chickpeas
A vibrant and wholesome dish that pairs the natural sweetness of carrots with earthy chickpeas, enhanced with maple syrup and spices.
Servings: 4 servings
Calories: 180kcal
Ingredients
Main ingredients
- 4-5 medium fresh carrots, peeled and cut into sticks Bursting with natural sweetness.
- 1 can (15 oz) chickpeas, drained and rinsed Enriches the dish with plant-based protein.
- 2 tablespoons pure maple syrup Adds a touch of caramelized sweetness.
- 2 tablespoons olive oil Enhances flavor and aids in roasting.
- 1 teaspoon garlic powder Offers depth and aroma.
- 1 teaspoon smoked paprika Provides a hint of smokiness.
- to taste salt and black pepper For seasoning the dish perfectly.
- optional fresh herbs (thyme or parsley), chopped Adds brightness and freshness.
- optional toasted sesame seeds or chopped walnuts For a nutty finish.
- optional splash of lemon juice or balsamic vinegar Elevates the flavors just before serving.
Instructions
Preparation
- Preheat your oven to 400°F (205°C).
- Line a baking sheet with parchment paper.
- Wash, peel, and cut the carrots into evenly sized sticks.
- In a large mixing bowl, toss the carrot sticks with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Drain and rinse the chickpeas and pat them dry.
- Add the dried chickpeas and maple syrup to the seasoned carrots and toss gently.
Cooking
- Spread the mixture on the prepared baking sheet.
- Roast for 25 to 30 minutes, stirring halfway through.
- Remove from oven once the carrots are fork-tender and the chickpeas are crispy.
Finishing Touch
- Sprinkle with fresh herbs and a splash of lemon juice or balsamic vinegar before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Consider using sweet potato or butternut squash instead of carrots for variations. Add pumpkin seeds or feta cheese for a twist.