YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Spiced Chickpeas & Greek Yogurt Dip
Enjoy a vibrant plate of oven-roasted rainbow carrots drizzled with a luxurious honey-maple glaze and accompanied by perfectly spiced roasted chickpeas. Paired with a refreshing non-fat Greek yogurt dip, this dish provides a delightful balance of sweet, savory, and tangy notes that is as pleasing to the palate as it is to your fitness goals.
INGREDIENTS
300g Rainbow Carrots
1/2 cup Chickpeas (82g)
210g Non-Fat Greek Yogurt
1 tbsp Olive Oil
1 tbsp Honey
1 tsp Maple Syrup
Salt, Pepper & assorted spices (smoked paprika, dried thyme, garlic powder)
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and trim the rainbow carrots. Cut them evenly into sticks or rounds for uniform roasting.
In a large bowl, toss the carrots with olive oil, a pinch of salt, pepper, and dried thyme.
Spread the carrots in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, until tender and lightly caramelized.
Meanwhile, rinse and drain the chickpeas. Toss them in a small bowl with a drizzle of olive oil, a pinch of salt, pepper, and smoked paprika. Spread them on a separate baking sheet and roast alongside the carrots for about 15-20 minutes until crispy.
In a small saucepan over low heat, combine the honey and maple syrup, stirring until slightly warmed and well mixed.
Once the carrots are done, remove them from the oven and drizzle the warm honey-maple mixture over the top, tossing gently to coat evenly.
Serve the honey-maple glazed carrots and spiced chickpeas warm, accompanied by a generous side of chilled non-fat Greek yogurt for dipping.
Enjoy your nutrient-packed, flavorful meal that hits your protein and calorie goals!