- Calories 240
- Fat 11g
- Satfat 3g
- Unsatfat 6g
- Protein 7g
- Carbohydrate 29g
- Fiber 8g
- Sugars 6g
- Added sugars 0g
- Sodium 347mg
- Calcium 9% DV
- Potassium 16% DV
This Recipe for Roasted Veggies and Chickpeas Practically Makes Itself
Victor Protasio
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.
How to Make It
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
Arrange vegetables on a platter; sprinkle with salt and pepper. Stir together mint and lemon zest; sprinkle evenly over vegetables.
