A beautiful fall dish that only takes a few minutes to prepare.
- 4 whole Large carrots, thinly sliced
- 10 ounces, weight Canned chickpeas, rinsed
- 1 tbsp Olive oil
- 2 tablespoons Pure maple syrup
- ½ teaspoon Kosher salt
Preheat the oven to 400°F.
Place carrots and chickpeas on a baking sheet. Drizzle with olive oil and toss well with your hands to coat well. Drizzle with maple syrup and mix with a spatula. Sprinkle with salt.
Roast for about 20 to 30 minutes. Stir once halfway through cooking. Watch carefully – the timing depends on the size of your carrot slices.