Honey & Smoked Paprika Roasted Carrots With Chorizo, Chickpeas, And Dates Recipe

Name: Honey & Smoked Paprika Roasted Carrots With Chorizo, Chickpeas, And Dates
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, peeled and sliced 1/8-inch thick on the diagonal; 3 tablespoons olive oil, plus more for serving; 1 tablespoon honey; 1 1/2 teaspoons smoked paprika; Kosher salt + freshly ground black pepper, to taste; 1/2 to 3/4 pounds Spanish-style chorizo (fully cooked), cut into 1/2-inch coins; 1 16-ounce can of chickpeas, drained and rinsed; 6 to 8 dates (such as Medjool), pitted and quartered; 1 lemon, halved; Red pepper flakes or cayenne (optional); 1 handful roughly chopped parsley or cilantro, for serving; 1 cup plain yogurt (regular or Greek), for serving

Servings: persons

1 pound carrots, peeled and sliced 1/8-inch thick on the diagonal
3 tablespoons olive oil, plus more for serving
1 tablespoon honey
1 1/2 teaspoons smoked paprika
Kosher salt + freshly ground black pepper, to taste
1/2 to 3/4 pounds Spanish-style chorizo (fully cooked), cut into 1/2-inch coins
1 16-ounce can of chickpeas, drained and rinsed
6 to 8 dates (such as Medjool), pitted and quartered
1 lemon, halved
Red pepper flakes or cayenne (optional)
1 handful roughly chopped parsley or cilantro, for serving
1 cup plain yogurt (regular or Greek), for serving

1
Heat oven to 425u00b0F. Line a sheet pan with parchment paper.
2
In a medium bowl, toss the carrots in 2 tablespoons olive oil, honey, and smoked paprika until evenly coated, and season with salt and pepper. Spread the carrots in an even layer on the prepared sheet pan and add the lemon halves, cut side down. (Set the bowl aside; don't wash it).
3
Roast the carrots for 10 minutes.
4
Meanwhile, in the same bowl that you used for the carrots, toss the chorizo, chickpeas, and dates with 1 tablespoon olive oil (or enough to evenly coat) and season with salt and pepper.
5
After 10 minutes, remove the sheet pan from the oven, and combine the chorizo, chickpeas, and dates with the carrots and lemon halves, stirring several times. Spread in an even layer and return to the oven. Roast for another 10 to 12 minutes, or until the carrots are tender and the sausage is starting to crisp. Season to taste with salt, pepper, and some of the juice from the roasted lemon. Add red pepper flakes or cayenne if you want a spicier kick. Toss in parsley (or cilantro).
6
For the yogurt sauce, stir together the yogurt, a few pinches of salt, and a few drizzles of olive oil and juice from the roasted lemon.
7
Serve warm with a big dollop of yogurt sauce on the side of the plate.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound carrots, peeled and sliced 1/8-inch thick on the diagonal, 3 tablespoons olive oil, plus more for serving, 1 tablespoon honey, 1 1/2 teaspoons smoked paprika, and more.

Yes, Honey & Smoked Paprika Roasted Carrots With Chorizo, Chickpeas, And Dates falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey & Smoked Paprika Roasted Carrots With Chorizo, Chickpeas, And Dates

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