Honey Harissa Roasted Carrots and Chickpeas

I love a good veggie-based meal once in a while. There’s nothing boring about this dish – the harissa (which is a very peppery, smoky chili paste) and honey compliment each other perfectly. The lemon zest and mint add an extra layer of deliciousness. Serve this on its own or with quinoa, farro or brown rice alongside. The leftover carrot and chickpea mixture can be eaten warm or cold, so this makes a great make-ahead lunch as well!

1. Preheat oven to 425. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine carrots, chickpeas, olive oil, honey, harissa, salt and pepper. Spread onto the prepared baking sheet in an even layer. Roast for 30 minutes.

3. Spread 1/4 cup yogurt onto each plate and sprinkle with lemon zest. Top with roasted carrots and chickpeas and garnish with fresh mint.

Honey Harissa Roasted Carrots and Chickpeas

Serves 6

All you need:

10 carrots, peeled and sliced on a bias (I used rainbow carrots)

1 can garbanzo beans (chickpeas), drained and rinsed

3 tablespoons olive oil

2 tablespoons honey

1-2 tablespoons harissa paste (you can sub sambal, gochujang or Sriracha)

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

1 1/2 cups full-fat plain Greek yogurt

Zest of 1 lemon

1 tablespoon chopped fresh mint leaves

All you do:

1. Preheat oven to 425. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine carrots, chickpeas, olive oil, honey, harissa, salt and pepper. Spread onto the prepared baking sheet in an even layer. Roast for 30 minutes.
3. Spread 1/4 cup yogurt onto each plate and sprinkle with lemon zest. Top with roasted carrots and chickpeas and garnish with fresh mint.