Honey-Ginger Roasted Carrots with Crispy Chickpeas
Ingredients
- 1½ poundscarrots (medium, mixed colors if available)
- 1 can (15 oz)chickpeas (drained and dried)
- 3 tablespoonolive oil
- 2 tablespoonhoney
- 1 tablespoonfresh ginger
- 1lime
- ·salt
- ·black pepper
- ¼ cupfresh cilantro
- 1 tablespoonsesame seeds
Prep
- 01
Cut 1.5 pounds carrots into 2-inch batons or halved lengthwise.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Drain and pat dry 1 can chickpeas.
Method
- 01
Preheat oven to 425°F.
- 02
On a large baking sheet, toss the drained chickpeas with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast for 15 minutes, stirring halfway, until crispy and golden.
- 03
In a small bowl, whisk together the remaining 2 tablespoons olive oil, honey, minced ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 04
Push the chickpeas to the edges of the baking sheet. Add the sliced carrots to the center, drizzle with the honey-ginger mixture, and toss to coat.
- 05
Roast for 20–25 minutes, stirring once halfway through, until the carrots are tender and caramelized at the edges.
- 06
Transfer to a serving platter. Squeeze fresh lime juice over the top, scatter cilantro and sesame seeds, and serve warm or at room temperature.
Spice Tips
For a spicy kick, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the honey-ginger glaze. A few thinly sliced scallions brighten the finish, or try a drizzle of chili oil for depth.
This dish works well served warm or chilled the next day. Store leftovers in an airtight container for up to 3 days.