Ingredients:
- lb (450g) Carrots, peeled and sliced into ½-inch coins or batons
- (15-ounce) can (425g) Chickpeas, rinsed and thoroughly drained
- Tbsp (30 ml) Olive Oil for roasting
- ½ tsp Ground Cumin
- ¼ tsp Ground Coriander
- Salt and Black Pepper to taste
- ¼ cup (60 ml) Extra Virgin Olive Oil for dressing
- Tbsp (45 ml) Fresh Lemon Juice
- Tbsp (15 ml) Honey or Maple Syrup
- tsp Dijon Mustard
- small clove Garlic, finely minced or grated
- ⅛ tsp Cinnamon
- Salt and Black Pepper for dressing, to taste
- ¼ cup (60 ml) Fresh Parsley, roughly chopped
- Tbsp (30 ml) Fresh Mint, roughly chopped
- ¼ cup (40g) Dried Apricots or Dates, finely diced (optional)
- Tbsp (20g) Toasted Sliced Almonds or Pistachios
Instructions:
- Preheat oven to 400°F (200°C / Gas Mark 6). On a large rimmed baking sheet, toss the prepared carrots with 2 Tbsp olive oil, cumin, coriander, salt, and pepper. Spread the carrots into a single layer.
- Roast the carrots for 15 minutes.
- Remove the tray. Gently toss the carrots, then add the rinsed and dried chickpeas to the tray. Return to the oven and roast for another 15–20 minutes, until the carrots are tender and the chickpeas are slightly crisp.
- While the vegetables roast, whisk together all dressing ingredients (olive oil, lemon juice, honey/maple, Dijon, garlic, cinnamon, salt, pepper) in a small bowl until emulsified. Taste and adjust seasoning.
- Transfer the warm roasted vegetables to a large mixing bowl. Pour about three-quarters of the dressing over the warm vegetables and toss gently to coat.
- Stir in the fresh parsley, mint, and diced dried fruit (if using). Transfer to a serving platter and drizzle with the remaining dressing. Scatter the toasted nuts over the top just before serving.