Honey & Smoked Paprika Roasted Carrots with Chorizo, Chickpeas, and Dates

December 27, 2018

Test Kitchen-Approved

Author Notes: Headnote coming!EmilyC

Serves: 4
Prep time: 8 min
Cook time: 20 min

Ingredients

  • 1 pound carrots, peeled and sliced 1/8-inch thick on the diagonal
  • 3 tablespoons olive oil, plus more for serving
  • 1 tablespoon honey
  • 1 1/2 teaspoons smoked paprika
  • 1 pinch Kosher salt + freshly ground black pepper, to taste
  • 1/2 pound to to 3/4 pound Spanish-style chorizo (fully cooked), cut into 1/2-inch coins
  • 1 16-ounce can of chickpeas, drained and rinsed
  • 8 dates (such as Medjool), pitted and quartered
  • 1 lemon, halved
  • 1 handful roughly chopped parsley or cilantro, for serving
  • 1 cup plain yogurt, for serving
In This Recipe

Directions

  1. Heat oven to 425°F. Line a sheet pan with parchment paper.
  2. In a medium bowl, toss the carrots in 2 tablespoons olive oil, honey, and smoked paprika until evenly coated, and season with salt and pepper. Spread the carrots in an even layer on the prepared sheet pan and add the lemon halves, cut side down. (Set the bowl aside; don’t wash it).
  3. Roast the carrots for 10 minutes.
  4. Meanwhile, in the same bowl that you used for the carrots, toss the chorizo, chickpeas, and dates with 1 tablespoon olive oil (or enough to evenly coat) and season with salt and pepper.
  5. After 10 minutes, remove the sheet pan from the oven, and combine the chorizo, chickpeas, and dates with the carrots, stirring several times. Spread in an even layer and return to the oven. Roast for another 10 to 12 minutes, or until the carrots are tender and the sausage is starting to crisp. Season to taste with salt, pepper, and some of the juice from the roasted lemon. Toss in parsley (or cilantro).
  6. For the yogurt sauce, stir together the yogurt, a few pinches of salt, and a few drizzles of olive oil and juice from the roasted lemon.
  7. Serve warm with a big dollop of yogurt sauce on the side of the plate.

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