This speedy, streamlined, sun-kissed sheet pan dinner is a combination of flavors and textures that never fails to excite: Sweet and smoky crispy-edged carrots. Spicy, garlicky chorizo. Toasty chickpeas. Sweet, chewy dates. Charred lemon. Bright, fresh herbs. Cooling, creamy yogurt. Make it year round, but especially on cold, dreary days. It's so full of bright, sunny flavors, it'll instantly and reliably transport you to a warmer, happier place. —EmilyC
carrots, peeled and sliced 1/8-inch thick on the diagonal
olive oil, plus more for serving
1 1/2 teaspoons
Kosher salt + freshly ground black pepper, to taste
1/2 to 3/4 pounds
Spanish-style chorizo (fully cooked), cut into 1/2-inch coins
16-ounce can of chickpeas, drained and rinsed
6 to 8
dates (such as Medjool), pitted and quartered
Red pepper flakes or cayenne (optional)
roughly chopped parsley or cilantro, for serving
plain yogurt (regular or Greek), for serving
In This Recipe
Heat oven to 425°F. Line a sheet pan with parchment paper.
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).
Roast the carrots for 10 minutes.
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.
After 10 minutes, remove the sheet pan from the oven, and combine the chorizo, chickpeas, and dates with the carrots and lemon halves, 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. Add red pepper flakes or cayenne if you want a spicier kick. Toss in parsley (or cilantro).
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.
Serve warm with a big dollop of yogurt sauce on the side of the plate.