Maple Carrots and Chickpeas

What’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.

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.

I 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.

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Maple Carrots and Chickpeas

A beautiful fall dish that takes only minutes to prep.

Course Dinner

Cuisine American

Servings 6

Author Karen Kelly

Ingredients

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

Instructions

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

What’s your favorite way to cook carrots?