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Maple Carrots and Chickpeas

by on October 3, 2015 in Gluten-Free, Sides, Vegetables October 3, 2015 Gluten-FreeSidesVegetables
See post on Karen Kelly’s site!
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Level: Easy

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Description

A beautiful fall dish that takes only minutes to prep.

Ingredients

  • 4 whole Large Carrots, Sliced Thin
  • 10 ounces, weight Canned Chickpeas, Rinsed
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Pure Maple Syrup
  • ½ teaspoons Kosher Salt

Preparation

Preheat oven to 400°F.

Place carrots and chickpeas on a sheet pan. Drizzle with olive oil and mix well with hands to coat everything. Drizzle with maple syrup and toss with a spatula. Sprinkle with salt.

Roast for about 20–30 minutes. Stir once halfway through. Watch closely—timing depends on how big your carrot slices are.

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