Honey-Maple Roasted Rainbow Carrots with Chickpeas and Greek Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Maple Roasted Rainbow Carrots with Chickpeas and Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chickpeas and Greek Yogurt Drizzle

Enjoy a vibrant, nutrient-packed dish featuring sweet roasted rainbow carrots paired with savory roasted chickpeas, all enhanced with a subtle honey-maple glaze. Finished with a cool, creamy drizzle of Greek yogurt and a hint of toasted hemp seeds, this dish offers an irresistible balance of sweetness, tang, and crunch in every bite.

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NUTRITION

571kcal
Protein
32.1g
Fat
9.8g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

400g Rainbow Carrots

1 cup Roasted Chickpeas (approx. 164g)

1/2 cup Nonfat Plain Greek Yogurt

1/2 tsp Honey

1/2 tsp Maple Syrup

1/2 tsp Olive Oil

1/2 tbsp Hemp Seeds

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the rainbow carrots; trim and cut them into uniform sticks or rounds for even roasting.

  • 3

    In a large bowl, toss the carrots and chickpeas with olive oil, honey, maple syrup, salt, and black pepper until evenly coated.

  • 4

    Spread the carrots and chickpeas on a baking sheet lined with parchment paper in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized and the chickpeas are crispy.

  • 6

    While roasting, stir the Greek yogurt to ensure it’s smooth. Once the roasted vegetables are done, remove them from the oven and let them cool slightly.

  • 7

    Transfer the roasted carrots and chickpeas to a serving dish, drizzle with the Greek yogurt, and sprinkle with hemp seeds on top for added crunch and an extra protein boost.

  • 8

    Serve warm and enjoy this delightful blend of sweet, savory, and creamy textures.

Honey-Maple Roasted Rainbow Carrots with Chickpeas and Greek Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Honey-Maple Roasted Rainbow Carrots with Chickpeas and Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Chickpeas and Greek Yogurt Drizzle

Enjoy a vibrant, nutrient-packed dish featuring sweet roasted rainbow carrots paired with savory roasted chickpeas, all enhanced with a subtle honey-maple glaze. Finished with a cool, creamy drizzle of Greek yogurt and a hint of toasted hemp seeds, this dish offers an irresistible balance of sweetness, tang, and crunch in every bite.

NUTRITION

571kcal
Protein
32.1g
Fat
9.8g
Carbs
92.2g

SERVINGS

1 serving

INGREDIENTS

400g Rainbow Carrots

1 cup Roasted Chickpeas (approx. 164g)

1/2 cup Nonfat Plain Greek Yogurt

1/2 tsp Honey

1/2 tsp Maple Syrup

1/2 tsp Olive Oil

1/2 tbsp Hemp Seeds

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Wash and scrub the rainbow carrots; trim and cut them into uniform sticks or rounds for even roasting.

  • 3

    In a large bowl, toss the carrots and chickpeas with olive oil, honey, maple syrup, salt, and black pepper until evenly coated.

  • 4

    Spread the carrots and chickpeas on a baking sheet lined with parchment paper in a single layer.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized and the chickpeas are crispy.

  • 6

    While roasting, stir the Greek yogurt to ensure it’s smooth. Once the roasted vegetables are done, remove them from the oven and let them cool slightly.

  • 7

    Transfer the roasted carrots and chickpeas to a serving dish, drizzle with the Greek yogurt, and sprinkle with hemp seeds on top for added crunch and an extra protein boost.

  • 8

    Serve warm and enjoy this delightful blend of sweet, savory, and creamy textures.