This is a lovely side dish that pairs with pretty much any protein—or serve it with a salad for a perfectly light spring dinner. Carrots and radishes are more flavorful in the spring, their true season, than any other time of year—the former have more intense flavor and the latter a sweeter, less pungent bite. Here, both get roasted with chickpeas, which cook to a crisp, dense texture. Just be sure to dry the chickpeas well first so they don’t steam.
1 pound small carrots with tops, trimmed
8 radishes (about 1 bunch), trimmed and halved
1 (15-oz.) can unsalted chickpeas, drained, rinsed, and patted very dry
1 1/2 tablespoons avocado oil or canola oil
1 1/2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons small fresh mint leaves
2 teaspoons lemon zest
Added sugars 0g
Calcium 9% DV
Potassium 16% DV
How to Make It
Preheat oven to 400°F.
Place carrots, radishes, and chickpeas on a rimmed baking sheet lined with aluminum foil. Drizzle oil and butter over vegetables; toss to coat. Spread in an even layer. Bake at 400°F until carrots are tender and chickpeas are browned, about 40 minutes, stirring after 20 minutes.
Arrange vegetables on a platter; sprinkle with salt and pepper. Stir together mint and lemon zest; sprinkle evenly over vegetables.
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