{"id":50138,"date":"2020-02-28T19:22:37","date_gmt":"2020-02-28T18:22:37","guid":{"rendered":"https:\/\/ellerepublic.de\/karotten-im-ofen-mit-kichererbsen\/"},"modified":"2024-12-17T12:40:24","modified_gmt":"2024-12-17T11:40:24","slug":"roasted-carrots-with-chickpeas","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/roasted-carrots-with-chickpeas\/","title":{"rendered":"Roasted Carrots with Chickpeas, Red Onion & Mint"},"content":{"rendered":"

It\u2019s 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 \u2013 making them taste spectacular all by themselves! Together with cumin roasted chickpeas, fresh mint and a fantastically spiced sunflower seed vinaigrette \u2013 simple ingredients are given a WOW effect.<\/p>\n

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Oven roasted carrots \u2013 baking them brings out their best qualities<\/h2>\n

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\u2019re 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.<\/p>\n

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Oven Roasted Carrots with Chickpeas & Red Onion — so good!<\/h2>\n

What I particularly love about this recipe is the combination of roasted carrots with perfectly caramelised red onions. And it\u2019s 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 saut\u00e9ed sunflower seeds, coriander, hot paprika, and a pinch of red pepper flakes. I have to thank Bon Appetit<\/a> magazine for this brilliant dressing combination. Who knew carrots could be made to be so tempting?<\/p>\n

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Roasted Carrots with Chickpeas, Red Onion & Mint<\/h2>
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