BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS
This is one of my favorite sheet pan meals. The protein from the chickpeas makes it a complete meal, especially with a cooling dollop of Greek yogurt on the side. You could also use this as a side to roasted chicken or fish fillets or toss with hearty, leafy greens for a substantial fall or winter salad. Feel free to substitute other canned beans or vary the root vegetables (a few parsnips are really nice!) to suit your taste.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
- For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
- Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.
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Jaze Rajpoot
[email protected]This dish is a great way to get kids to eat their vegetables.
Bhola Ghimire
[email protected]I'm not a big fan of roasted vegetables, but this dish might change my mind.
Julie Mayers
[email protected]This dish looks delicious! I can't wait to try it.
Qasim Bilal
[email protected]I'm not sure if I have all of the ingredients for this dish, but I'll try to make it anyway.
Rokai Belvont
[email protected]This dish is vegan and gluten-free, which is great for people with dietary restrictions.
Chimjoa Lee ecxavier
[email protected]I'm not sure what Berbere spice blend is, but it sounds interesting. I'll have to look for it next time I'm at the store.
Kyeyune Reagan
[email protected]This dish is a great side dish for any meal. It's also a great way to use up leftover vegetables.
Benny Benjamin
[email protected]I love the combination of flavors in this dish. The Berbere spice blend is really unique and it pairs perfectly with the roasted vegetables.
Marium Ikhtiar
[email protected]This dish is really easy to make and it's a great way to get your daily dose of vegetables.
Gregory Kind
[email protected]This dish is a bit too spicy for my taste, but I still enjoyed it. I think it would be perfect for someone who likes a bit of heat.
Larry Keith
[email protected]I'm not a big fan of carrots, but I really enjoyed this dish. The Berbere spice blend really elevates the flavor of the carrots, and the chickpeas and onions add a nice texture and flavor contrast.
Suman Gaire
[email protected]This dish is a great way to use up leftover vegetables. I had some carrots, chickpeas, and onions that were about to go bad, so I threw them all together with some Berbere spice blend and roasted them. The result was a delicious and healthy meal.
Michelle Black
[email protected]These roasted carrots, chickpeas, and onions are a delight! The Berbere spice blend adds a wonderful depth of flavor, and the vegetables are roasted to perfection. I especially love the crispy edges of the carrots. I'll definitely be making this dish