DINNER · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Roasted carrot & chickpea tray
A simple oven tray finished with lemon.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 1 lb carrots, cut into ½-inch pieces
- 2 cans (15 oz each) chickpeas, drained, rinsed and dried
- 2 tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp salt
- 1 lemon, cut into wedges
Make it
- Heat the oven to 425°F (220°C). Spread carrots and chickpeas on a large rimmed tray.
- Toss with oil, cumin and salt, spreading into a single layer. Use two trays if crowded.
- Roast for 30–35 minutes, turning halfway, until carrots are tender.
- Serve with lemon wedges.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Budget: Canned chickpeas save cooking time; compare unit prices and package sizes.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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