Miso-Tahini Roasted Carrots with Chickpeas

Sweet roasted carrots and chickpeas coated in a savory miso-tahini glaze, perfect as a side or main dish.

Cuisine: Japanese-inspired

Category: Vegetarian

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 2 lbs carrots
• 1 can (15 oz) canned chickpeas
• 2 tbsp white miso paste
• 1 tbsp tahini
• 1 tsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp neutral oil
• 1 tsp sesame seeds

Instructions

1. Step 1: Preheat oven to 425°F. Trim 2 lbs carrots into 2-inch pieces and pat chickpeas dry with paper towels.
2. Step 2: Whisk 2 tbsp white miso paste, 1 tbsp tahini, 1 tsp rice vinegar, 1 tbsp maple syrup, and 1 tbsp neutral oil in a bowl until smooth.
3. Step 3: Toss carrots and chickpeas with 1 tbsp oil on a sheet pan. Drizzle with miso-tahini mixture and toss to coat evenly.
4. Step 4: Roast for 20 minutes, stirring once halfway, until carrots are tender and chickpeas are slightly crisp. Sprinkle with 1 tsp sesame seeds before serving.