It’s recipes like this Roasted Carrots with Chickpeas, Red Onion & Mint that convince me that carrots have a worthwhile place on my table. Roasting carrots and red onion in the oven is what deepens their flavour and brings out their natural sweetness – making them taste spectacular all by themselves! Together with cumin roasted chickpeas, fresh mint and a fantastically spiced sunflower seed vinaigrette – simple ingredients are given a WOW effect.
Oven roasted carrots – baking them brings out their best qualities
Like other vegetables prepared in the oven, oven roasted carrots develop deep, concentrated flavour and golden, caramelised edges. Exactly what makes them so delicious! If you are anything like me, you may have been underwhelmed by the thought of cooked carrots. Steamed can be a little ho-hum, but roasted carrots makes them so much more interesting. And they are dead easy! Simply toss carrots with olive oil and sprinkle with salt, and pepper. Bake until they’re golden on the edges and tender throughout. Voila. Easy, healthy, affordable and pretty much always on hand. Making them a great choice for a side dish.
Oven Roasted Carrots with Chickpeas & Red Onion — so good!
What I particularly love about this recipe is the combination of roasted carrots with perfectly caramelised red onions. And it’s no secret that carrots, cumin and chickpeas are a match. Plus what really makes this side dish special is the dressing which is made with lightly sautéed sunflower seeds, coriander, hot paprika, and a pinch of red pepper flakes. I have to thank Bon Appetit magazine for this brilliant dressing combination. Who knew carrots could be made to be so tempting?
Roasted Carrots with Chickpeas, Red Onion & Mint
For the roasted vegetables and chickpeas:
- 650 g small to medium carrots (1 bunch), peeled, halved lengthwise, larger carrots cut in half (finger length pieces)
- 6 small red onions, peeled and quartered
- 1 x 400 g can chickpeas drained, rinsed, and patted dry with a paper towels
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cumin
- sea salt and freshly ground pepper, to taste
For the dressing:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons raw sunflower seeds
- 1 teaspoon coriander seeds, coarsely chopped
- a pinch crushed red pepper flakes
- ½ teaspoon hot paprika
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons fresh mint leaves, coarsely chopped or torn into pieces
To serve (optional):
- crumbled feta cheese
- Preheat oven to 425°/ 220°C line two baking sheets with parchment paper. Place the carrots on one baking sheet, drizzle with 1 tablespoon oil and toss to coat. Add the onions to the second baking sheet, toss with 1/2 tablespoon oil, and arrange on one half of the baking sheet. (Make sure to give the vegetables plenty of room, this is key to getting perfectly roasted veg with nicely browned, caramelized edges – crowded vegetables steam!)
- In a small bowl, toss the chickpeas with the ground cumin and the remaining 1/2 tablespoon oil. Transfer to the baking sheet with the onions.
- Arrange sheets in the oven, with carrots in the top third of oven. Roast, tossing halfway through, until golden brown and tender, 20-25 minutes. Remove from oven. Move the tray with the onions and chickpeas to the middle of the oven, and roast another 5-10 minutes, until onion browned in places. Remove and set aside to cool.
- Meanwhile, prepare the dressing. Heat 2 tablespoons oil in a small skillet over medium heat. Add the sunflower seeds, coriander seeds, red pepper flakes, and paprika. Cook stirring often, until spices are fragrant and oil gently bubbling, about 2 minutes (be careful not to burn!). Remove from heat, let cool, then stir in the vinegar and lemon juice. Season with salt and pepper.
- Transfer the roasted carrots and onions to a large serving plate or shallow serving bowl, drizzle with the dressing and toss to coat well. Scatter the mint leaves over top. If desired, serve the geröstete Karotten with crumbled feta on the side, if desired. Enjoy!
- This side dish can be served lukewarm or at room temperature.
- Inspired and adapted from Bon Appetit magazine.
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