There’s nothing better than an easy side dish that tastes amazing and is healthy! These roasted carrots are cooked to perfection and topped with crispy spiced chickpeas and homemade tahini sauce with a hint of maple. Yum! This side dish is the perfect addition to any holiday meal and will leave your guests coming back for more.
Although these roasted carrots are a great meal for the holidays, they can really be served any day of the week. It’s a quick, easy, tasty, AND healthy addition to any meal! Plus you can save any leftover tahini sauce to top salads or weeknight buddha bowls. Who doesn’t love a good sauce that has multiple uses? Check out a few recipes that can help use it all up here!
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Roasted Carrots Recipe Tips
- Although rainbow carrots are beautiful, “plain” orange carrots will be just fine here!
- You can adjust the tahini sauce as needed with salt/pepper to taste. If you want the sauce thinner, add more water. If you want it thicker, add less. Easy as that!
- These chickpeas could also be toasted in the oven on a sheet pan for 10 minutes at 425 degrees, stirring halfway through.
- Store any leftovers in an airtight container in the fridge for up to three days.
Roasted Carrots with Crispy Chickpeas & Tahini Drizzle Recipe
what you'll need
Carrots
- 2 small bunches rainbow carrots scrubbed clean
- 1 tbsp olive oil
- 1/4 tsp salt
Roasted Chickpeas
- 1 cup chickpeas strained and rinsed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Tahini Sauce
- 2/3 cup tahini
- 2/3 cup warm water
- juice from 1 lemon
- 1/2 tbsp pure maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Garnish
- fresh parsley (optional)
let's do it
- Preheat the oven to 425° while prepping.
- Make the tahini sauce by adding all ingredients to a high speed blender and blending until smooth. Set aside.
- To dry out the chickpeas a bit, place them between two paper towels while you prep the carrots.
- Toss the carrots in the olive oil, salt, and make sure every carrot is covered evenly. Spread the carrots out on a baking sheet and bake for 15 minutes. Turn the oven to broil and bake for another 3 minutes.
- While the carrots are in the oven, toast the chickpeas by heating a skillet over medium high heat and adding 1 tbsp olive oil. Once heated, add the dried chickpeas and the seasonings and saute for about 10-15 minutes until the outside is slightly crispy. Remove from the heat.
- To serve, drizzle the tahini sauce on top of the roasted carrots and add the chickpeas on top. Garnish with fresh parsley if desired.
One Last Thing
