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Maple Roasted Carrots with Chickpeas

Maple Roasted Carrots with Chickpeas plated on a rustic wooden table
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These Maple Roasted Carrots with Chickpeas are a simple and delicious side dish or light vegetarian meal. The sweetness of the maple syrup complements the earthy carrots and protein-packed chickpeas for a flavorful and nutritious dish.

Ingredients

Scale
  • 1 pound carrots, peeled and chopped
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the carrots and chickpeas with olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper.
  3. Spread the mixture in a single layer on a baking sheet.
  4. Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
  5. Garnish with fresh parsley, if desired, and serve immediately.

Notes

For a spicier kick, add a pinch of red pepper flakes. Serve over quinoa or couscous for a more substantial meal.

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