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    Home » Recipes » Dairy Free

    Maple Carrots and Chickpeas

    Published: Oct 3, 2015 Modified: Mar 29, 2017 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    Maple Carrots and ChickpeasWhat's for dinner tonight?  I'll bet you have everything you need to make this side dish. Are you ready for how complicated this is?

    1. Carrots
    2. Chickpeas
    3. Maple Syrup

    You've got that right?  So simple, so beautiful and so perfect.  Really this is a win.

    Maple Carrots and Chickpeas

    To me, this is what eating is all about.  This is why I get up everyday and keep plugging away here at Seasonal Cravings.  The best recipes you will ever make are seasonal, simple and healthy.  Take advantage of what's at your local farmer's market and you will get the freshest and best priced food.  Eating seasonally ensures that you are getting a variety of fruits and vegetables and, therefore, a wide variety of nutrients.  Hmm, gummy vitamin vs. these carrots?  That's an easy choice for me.

    Maple Carrots and ChickpeasI can't tell you how good this is.  The carrots get tender because they are cut small and the chickpeas get a bit firmer.  They are drizzled with maple syrup and sprinkled with salt so they have that sweet and savory working for them.  Cut your carrots on the thinner side like mine.  If not you will have big carrot coins that do not get tender when roasted.

    Feel free to take this a bit further and put it over quinoa or other grains to make a filling lunch.  Add leftover roasted chicken or steak and you have a filling dinner.

    Maple Carrots and Chickpeas

    Maple Carrots and Chickpeas

    Maple Carrots and Chickpeas

    A beautiful fall dish that takes only minutes to prep.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Diet: Gluten Free
    Keyword: maple carrots and chickpeas
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 148kcal

    Ingredients

    • 3 - 5 large carrots sliced thin
    • 1 10 oz . can chickpeas rinsed well
    • 1 tablespoon olive oil
    • 1-2 tablespoon pure maple syrup
    • ½ teaspoon kosher salt

    Instructions

    • Preheat oven to 400°.
    • Place carrots and chickpeas on a sheet pan.
    • Drizzle with olive oil and mix well with hands to coat everything.
    • Drizzle with maple syrup and toss with a spatula.
    • Sprinkle with salt.
    • Roast for about 20-30 minutes. Stir once halfway through.
    • Watch closely - timing depends on how big your carrot slices are.

    Nutrition

    Calories: 148kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 254mg | Potassium: 419mg | Fiber: 6g | Sugar: 8g | Vitamin A: 13602IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

    What's your favorite way to cook carrots?

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach, freelance food writer, and blogger. At Seasonal Cravings, you will find wholesome gluten-free recipes and healthy lifestyle tips.

    Reader Interactions

    If you make this recipe, be sure to tag #seasonal_cravings on Instagram.  Please leave a comment below and rate the recipe. Thanks so much!

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    Hello!

    I'm Karen Kelly a health coach, food and travel photographer and recipe creator. At Seasonal Cravings you will find quick, healthy recipes made with seasonal ingredients. Let's get cooking!

    ABOUT KAREN»

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