American
Maple Dijon Roasted Carrots with Chickpeas
Carrots and chickpeas roast together with maple, Dijon, lemon, and walnuts for a warm side dish with sweet-savory crunch.
This side earns its place because it has more going on than soft roasted carrots.
Chickpeas crisp at the edges, walnuts add crunch, and the maple-Dijon glaze gives the vegetables a savory finish.
The carrots need enough time to caramelize before the glaze gets too dark.
I start them with oil and salt, then add the maple and mustard partway through so the sugars brown instead of burning.
Serve it with roast chicken, salmon, grain bowls, or a simple rice-and-bean dinner.
It is also sturdy enough to make ahead and rewarm without losing its shape.
For another recipe in this seed collection, try Lemon Tahini Yogurt Sauce or Harissa Honey Chicken Meatballs.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Toss carrots and chickpeas with 2 tablespoons olive oil, salt, and pepper.
- Roast for 18 minutes, stirring once.
- Whisk maple syrup, Dijon, lemon juice, and the remaining olive oil.
- Drizzle the glaze over the carrots and chickpeas, add walnuts, and toss well.
- Roast for 8 to 10 minutes more, until the carrots are browned and tender.
- Finish with parsley and a squeeze of lemon if needed.
Nutrition
Nutrition Information
Estimated per serving: 260 calories, 7 g protein, 33 g carbohydrates, 13 g fat.
Variations
Recipe Variations
- Use pecans instead of walnuts.
- Add a pinch of smoked paprika to the glaze.
- Serve over yogurt sauce for a fuller vegetarian plate.
Notes
- Pat the chickpeas dry so they crisp instead of steaming.
- Cut thick carrots narrower at the stem end for even cooking.
- Reheat leftovers on a sheet pan at 375 F.
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