Roasted Balsamic Carrots with Crispy Chickpeas and Dill
An easy and moreish dish with sweet and tangy roasted carrots, topped with fragrant dill and crispy chickpeas. This works well on its own as a sharing dish, or as a side with some spring lamb.
Ingredients
- 5-6 carrots, peeled and halved lengthways
- 1 tbsp infused Balsamic - we would recommend Kashmiri Chilli and Ginger for a bit of spice, or Black Garlic for added earthiness!
- 4 tbsp natural yoghurt
- 1 tbsp honey
- 1 can Chickpeas, drained
- a handful of dill, lightly chopped
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsp of smoked paprika
Method:
- Preheat oven to 200°C.
- To roast the chickpeas, drizzle with olive oil, salt, and the smoked paprika and bake for 40 mins at about 180 degrees C until crispy. Leave on the side to cool.
- To roast the carrots, drizzle with olive oil, salt, and balsamic and roast for about 30-40 mins until soft and browned round the edges.
- Meanwhile, mix the yoghurt and honey together until combined. Spread on a plate
- add the cooked carrots on top and sprinkle over the chickpeas and dill. Drizzle over a little olive oil and balsamic to finish.
- Enjoy!