Honey-Maple Roasted Rainbow Carrots

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

Honey-Maple Roasted Rainbow Carrots

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots

Enjoy a vibrant medley of roasted rainbow carrots glazed in a subtle honey-maple sauce, paired with protein-packed roasted chickpeas, fluffy quinoa, and a dollop of tangy nonfat Greek yogurt. This dish balances the natural sweetness of the carrots with a savory crunch from chickpeas for an enticing and colorful plate.

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NUTRITION

546kcal
Protein
32.6g
Fat
8.7g
Carbs
83.6g

SERVINGS

1 serving

INGREDIENTS

300 grams Rainbow Carrots

0.75 cup cooked Chickpeas

0.75 cup Nonfat Greek Yogurt

0.25 cup cooked Quinoa

1 tsp Honey

1 tsp Maple Syrup

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and trim the rainbow carrots. If they are thick, slice them in half lengthwise to ensure even roasting.

  • 3

    In a large bowl, whisk together the honey, maple syrup, olive oil, salt, and pepper.

  • 4

    Toss the carrots in the glaze until evenly coated. Spread them out on a baking sheet in a single layer.

  • 5

    Roast the carrots in the oven for about 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 6

    While the carrots roast, prepare the chickpeas by patting them dry. Optionally, toss them lightly with a pinch of salt and a drizzle of olive oil and roast them on a separate pan for 10-15 minutes to add crunch.

  • 7

    Warm the cooked quinoa if needed and plate it as a base.

  • 8

    Arrange the roasted carrots and chickpeas over the quinoa.

  • 9

    Top the dish with a generous dollop of nonfat Greek yogurt and garnish with an extra sprinkle of salt and pepper if desired.

  • 10

    Serve warm and enjoy your balanced, protein-rich meal.

Honey-Maple Roasted Rainbow Carrots

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

Honey-Maple Roasted Rainbow Carrots

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots

Enjoy a vibrant medley of roasted rainbow carrots glazed in a subtle honey-maple sauce, paired with protein-packed roasted chickpeas, fluffy quinoa, and a dollop of tangy nonfat Greek yogurt. This dish balances the natural sweetness of the carrots with a savory crunch from chickpeas for an enticing and colorful plate.

NUTRITION

546kcal
Protein
32.6g
Fat
8.7g
Carbs
83.6g

SERVINGS

1 serving

INGREDIENTS

300 grams Rainbow Carrots

0.75 cup cooked Chickpeas

0.75 cup Nonfat Greek Yogurt

0.25 cup cooked Quinoa

1 tsp Honey

1 tsp Maple Syrup

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and trim the rainbow carrots. If they are thick, slice them in half lengthwise to ensure even roasting.

  • 3

    In a large bowl, whisk together the honey, maple syrup, olive oil, salt, and pepper.

  • 4

    Toss the carrots in the glaze until evenly coated. Spread them out on a baking sheet in a single layer.

  • 5

    Roast the carrots in the oven for about 20-25 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 6

    While the carrots roast, prepare the chickpeas by patting them dry. Optionally, toss them lightly with a pinch of salt and a drizzle of olive oil and roast them on a separate pan for 10-15 minutes to add crunch.

  • 7

    Warm the cooked quinoa if needed and plate it as a base.

  • 8

    Arrange the roasted carrots and chickpeas over the quinoa.

  • 9

    Top the dish with a generous dollop of nonfat Greek yogurt and garnish with an extra sprinkle of salt and pepper if desired.

  • 10

    Serve warm and enjoy your balanced, protein-rich meal.