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Yields:
6 serving(s)
Total Time:
50 mins
Cal/Serv:
203
Two simple ingredients elevated by harissa and a tahini drizzle make this side dish special enough to serve to guests coming over.
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Ingredients
- 1 1/2 lb.
thin rainbow carrots, scrubbed, halved crosswise and thick parts halved lengthwise
- 1
15.5-ounce can chickpeas, rinsed and patted dry
- 2 Tbsp.
olive oil, divided
Kosher salt and pepper
- 2 Tbsp.
mild harissa
- 1 1/2 tsp.
honey or agave nectar, divided
- 3 Tbsp.
tahini
- 2 Tbsp.
fresh lime juice, plus lime wedges for serving
- 2 cups
microgreens
Directions
- Step 1Arrange racks in upper and lower thirds of oven and heat oven to 425°F. Place carrots on rimmed baking sheet and chickpeas on second sheet. Toss carrots with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss chickpeas with remaining tablespoon oil and 1/4 teaspoon each salt and pepper.
- Step 2Roast carrots on lower rack until tender, 25 to 30 minutes. Roast chickpeas on upper rack 30 minutes. In medium bowl, whisk together harissa and 1 teaspoon honey. Toss chickpeas with 1 tablespoon harissa-honey mixture and continue to roast until crisp and golden brown, 4 to 6 minutes more.
- Step 3Meanwhile, into remaining harissa-honey mixture, whisk tahini, lime juice, 1 tablespoon water, remaining 1/2 teaspoon honey, and 1/4 teaspoon each salt and pepper and whisk to combine.
- Step 4Transfer carrots and chickpeas to serving platter, drizzle with dressing, and top with microgreens. Serve with lime wedges for squeezing.
NUTRITIONAL INFORMATION (per serving): About 203 calories, 9.5 g fat (1.5 g saturated), 0 mg cholesterol, 583 mg sodium, 25 g carbohydrate, 7 g fiber, 11 g sugar (2 g added sugar), 6 g protein
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