Everything Seasoned Carrots with Crispy Chickpeas

Everything Season Carrots with Crispy Chickpeas - Sustained Kitchen

Most roasted carrot dishes call for warming spices, maple syrup or some sort of sugary glaze. These flavor combinations are great during fall and early winter, but now that it’s mid-January, I’m ready to brighten things up a bit. In this recipe, I decided to pair my carrots with lemon juice and everything bagel seasoning.

People have been throwing everything bagel seasoning on everything lately. In most cases, this just feels wrong to me. However, the zingy everything seasoning and lemon perfectly contrast the sweet carrots and nutty chickpeas in this dish. The combo just hits all the right notes for me.

This dish is also super easy to throw together. Most nights, I don't have the time or energy to put together elaborate meals. In times like these, I end up tossing together a few vegetables and spices. Inspired by my lazy quests for tasty weeknight foods, this recipe only needs 6 ingredients and comes together in about 20 minutes. It's delicious, it’s healthy, and it's easy peasy. 

Everything Seasoned Carrots with Crispy Chickpeas - Sustained Kitchen
Everything Season Carrots with Crispy Chickpeas - Sustained Kitchen

Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!

Time: 20 minutes

Serves: 4 as a side

Ingredients

  • 1 15.5-ounce can of chickpeas

  • 3 tablespoons olive oil

  • Salt to taste

  • Juice from 1/2 a large lemon

  • 2 pounds carrots (about 14 medium-large carrots)

  • 2 teaspoons everything bagel seasoning, store-bought or homemade

  • Parsley for garnish

Steps

  1. Drain the chickpea juice (you can use it in another recipe!) and rinse the chickpeas. Lay them out in a single layer on a tea towel and pat dry with another towel. While the chickpeas continue drying, cut the carrots into angled, 1-inch pieces and set aside. 

  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chickpeas to the pan along with a generous pinch of salt and half of the lemon juice. Saute, tossing occasionally, until deep golden and crispy, about 7-10 minutes. Transfer chickpeas to a paper towel and set aside. 

  3. To the same skillet, add the carrots along with the other half of lemon juice and a pinch of salt. Let roast until golden on one side, about 5 minutes. Toss carrots and let saute for another 5 minutes, or until tender. Stir in the everything seasoning. Add the chickpeas back to the skillet and dig in!

Sustainability Tips

  • Carrots and lemon: Make sure these pups are in season when you make this dish (mid-winter is perfect). This will make it easier to buy organically and as locally as possible. Buying organically and locally will ensure that your produce doesn't contribute to pesticide contamination or excessive greenhouse gas emissions during travel.