Yields: 4 servings
Ingredients
- 1 bunch of rainbow carrots washed and trimmed
- 1 small red onion cut into ½-inch pieces
- 2 cups cooked chickpeas or one 15-ounce can, rinsed and drained
- 2 tablespoons coconut oil in liquid form
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ¼ teaspoon ground turmeric
- Dash of cayenne
- Sea salt or pink salt
- Freshly ground black pepper
- Drizzle of extra-virgin olive oil
- Juice of ½ lemon plus more for serving
- ¼ cup sliced almonds toasted
- ¼ cup parsley roughly chopped
Instructions
- -Pre-heat the oven to 425 degrees. Line a rimmed baking sheet with parchment and set aside. Cut the carrots into ¼-inch rounds, and place them on the baking sheet along with the onion, chickpeas, and coconut oil. Toss well and add the spices, salt, and pepper.
- -Roast for 25 to 35 minutes, tossing halfway, until caramelized and cooked through. Remove from the oven and toss with a drizzle of olive oil and squeeze of lemon. Season with salt and pepper to taste and add more olive oil and lemon as needed.
- -Stir in the toasted almonds and parsley, and serve alone or over hummus (or greens!) with an additional squeeze of lemon.