Roasted Chickpeas and Herb-Roasted Tri-Color Carrots
Roasted Chickpeas
Ingredients
- 1 can of Chickpeas
- Pinch of Salt
- 1 TSP Cumin
- 1 TSP Paprika
- 1 TSP Garlic powder
- 1 TBSP Olive oil
- 1 TBSP Tajin (optional)
Directions
Set oven to broil on high.
Drain and rinse 1 can of chickpeas.
Transfer chickpeas to a small-medium size bowl.
Add 1 TBSP olive oil on top of chickpeas
Mix in 1 TSP paprika, 1 TSP garlic powder, 1 TSP cumin, and 1 TSBP Tajin (optional).
Spread chickpeas out on an oven-safe tray.
Broil chickpeas on high from 5-10 minutes. Come back every 3 minutes to toss chickpeas.
Take chickpeas out of the oven when crispy.
Serve and enjoy!
Herb-Roasted Tri-Color Carrots
Ingredients
- 3 pounds tri-colored carrots (quartered lengthwise).
- 1-2 TBSP Olive Oil
- 2-3 Sprigs of Thyme
- 2-3 Springs of Rosemary
- Pinch of Salt
Directions
Preheat oven to 425°.
Wash and quarter tri-colored carrots.
Coat a medium-sized oven-safe tray with 1 TBSP of olive oil.
Distribute quartered tri-colored carrots onto the tray so that none are overlapping.
Dice thyme and rosemary, then sprinkle across tri-colored carrots. Stir carrots to coat with spices. Option to add another TBSP of olive oil on top.
Sprinkle a pinch of salt on top of the carrots.
Place carrots in the oven for about 30 minutes or until carrots become tender.
Serve and enjoy!
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