Honey-Maple Roasted Rainbow Carrots with Crispy Chickpeas & 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 Crispy Chickpeas & Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Crispy Chickpeas & Greek Yogurt Drizzle

Enjoy a vibrant medley of roasted rainbow carrots glazed with a luscious honey-maple mix, tossed together with crispy chickpeas for added protein and crunch, and finished with a cool, tangy nonfat Greek yogurt drizzle. This dish seamlessly balances sweetness, earthiness, and tang, making it a delightful option for breakfast, lunch, or dinner.

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NUTRITION

541kcal
Protein
31g
Fat
8.3g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Rainbow Carrots

0.75 cup Canned Chickpeas (drained)

0.75 cup Nonfat Greek Yogurt

1 tablespoon Honey

1 tablespoon Maple Syrup

1 teaspoon Olive Oil

Salt & Pepper to taste

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and peel the rainbow carrots. Cut them into uniform sticks or rounds to ensure even roasting.

  • 3

    In a mixing bowl, combine the carrots and drained chickpeas. Drizzle with olive oil and season with salt, pepper, and finely chopped rosemary leaves. Toss well to evenly coat.

  • 4

    Spread the mixture on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and lightly caramelized and the chickpeas are crispy.

  • 5

    While the vegetables roast, prepare the glaze by whisking together honey and maple syrup in a small bowl.

  • 6

    Once the carrots and chickpeas are roasted, remove from the oven and immediately drizzle the honey-maple glaze over them. Toss gently to coat.

  • 7

    Plate a portion of the roasted mixture and top with a drizzle of nonfat Greek yogurt for a tangy contrast.

  • 8

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

Honey-Maple Roasted Rainbow Carrots with Crispy Chickpeas & 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 Crispy Chickpeas & Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Honey-Maple Roasted Rainbow Carrots with Crispy Chickpeas & Greek Yogurt Drizzle

Enjoy a vibrant medley of roasted rainbow carrots glazed with a luscious honey-maple mix, tossed together with crispy chickpeas for added protein and crunch, and finished with a cool, tangy nonfat Greek yogurt drizzle. This dish seamlessly balances sweetness, earthiness, and tang, making it a delightful option for breakfast, lunch, or dinner.

NUTRITION

541kcal
Protein
31g
Fat
8.3g
Carbs
88.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Rainbow Carrots

0.75 cup Canned Chickpeas (drained)

0.75 cup Nonfat Greek Yogurt

1 tablespoon Honey

1 tablespoon Maple Syrup

1 teaspoon Olive Oil

Salt & Pepper to taste

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Wash and peel the rainbow carrots. Cut them into uniform sticks or rounds to ensure even roasting.

  • 3

    In a mixing bowl, combine the carrots and drained chickpeas. Drizzle with olive oil and season with salt, pepper, and finely chopped rosemary leaves. Toss well to evenly coat.

  • 4

    Spread the mixture on the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the carrots are tender and lightly caramelized and the chickpeas are crispy.

  • 5

    While the vegetables roast, prepare the glaze by whisking together honey and maple syrup in a small bowl.

  • 6

    Once the carrots and chickpeas are roasted, remove from the oven and immediately drizzle the honey-maple glaze over them. Toss gently to coat.

  • 7

    Plate a portion of the roasted mixture and top with a drizzle of nonfat Greek yogurt for a tangy contrast.

  • 8

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