1/2
2/2
Leave a note
By Kaylyn Elcock
Roasted Carrots, Radishes and Chickpeas
4 steps
Prep:5minCook:40min
Updated at: Thu, 17 Aug 2023 00:18:45 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
9
Low
Nutrition per serving
Calories188.8 kcal (9%)
Total Fat10.6 g (15%)
Carbs20.3 g (8%)
Sugars5.6 g (6%)
Protein4.2 g (8%)
Sodium323.5 mg (16%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundcarrots
small, with chops, trimmed
8radishes
trimmed and halved
1 x 15 ozcan unsalted chickpeas
Drained, rinsed and patted very dry
1 ½ tablespoonavocado oil
or canola oil
1 ½ tablespoonunsalted butter
melted
½ teaspoonkosher salt
¼ teaspoonblack pepper
2 tablespoonsfresh mint leaves
small
2 teaspoonslemon zest
Instructions
Step 1
1. Preheat oven to 400 degrees
Step 2
2. Place carrots, radishes and chickpeas on a rimmed baking sheet lined with aluminum foil. Drizzle oil and butter over vegetables and toss to coat
Step 3
3. Spread an even layer, bake at 400 degrees until carrots are tender and chickpeas are browned, about 40 minutes, stirring after 20 minutes
Step 4
4. Arrange vegetables on a platter and sprinkle with salt and pepper. Stir together mint and lemon zest, sprinkle evenly over vegetables
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
