Roasted carrots and chickpeas
May 25 2017
I have adapted this recipe form the cookbook food swing from Jessica Seinfeld.. I have to say that is one of my favorite recent cookbook. I always like to add my own touch to any recipe I make, but this book has been an inspiration to many o four family meals recently!!!
Preheat the oven at 425F. Place the carrots and chickpeas on a baking dish, add the olive and spices and make sure all the veggies are coated and spread in an even layer. Roast for 30-35 minutes, make sure to shake the veggies halfway through.
Combine all the ingredients for the vinaigrette in a jar and shake.
When the veggies are cooked, plate them nicely and drizzle with the dressing.