- 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
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.
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