YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Chickpeas, Eggs & Feta
Enjoy a vibrant medley of roasted rainbow carrots glazed with a subtle honey-maple sauce, tossed with tender roasted chickpeas, and topped with sliced hard-boiled eggs and crumbled feta for a satisfying boost of protein and flavor. This dish harmonizes sweet and savory notes to create a hearty yet light meal ideal for any time of day.
INGREDIENTS
8 medium Rainbow Carrots
3/4 cup roasted Chickpeas
2 large Hard-Boiled Eggs
1 oz Crumbled Feta Cheese
1 tbsp Honey-Maple Glaze
1/2 tsp Olive Oil
Salt, Pepper, Thyme to taste
PREPARATION
Preheat oven to 400°F.
Wash and peel the rainbow carrots. Trim the ends and cut them into uniform sticks or rounds.
On a baking sheet, toss the carrots with the olive oil, salt, pepper, and thyme.
Roast the carrots in the oven for about 20-25 minutes, or until tender and lightly caramelized.
Meanwhile, rinse and drain chickpeas. Pat dry and season lightly. Roast them in the oven (you can add them to the baking sheet with carrots during the last 10 minutes) until crispy.
In a small bowl, mix together honey and maple syrup to create the glaze.
Once the carrots (and chickpeas) are roasted, remove from the oven and drizzle the honey-maple glaze over them. Toss gently to coat evenly.
Peel and slice the hard-boiled eggs.
Plate the glazed carrots and roasted chickpeas, then top with sliced eggs and sprinkle crumbled feta cheese over the dish.
Serve warm and enjoy your balanced, protein-boosted meal.