BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS
This is one of my favorite sheet pan meals. The protein from the chickpeas makes it a complete meal, especially with a cooling dollop of Greek yogurt on the side. You could also use this as a side to roasted chicken or fish fillets or toss with hearty, leafy greens for a substantial fall or winter salad. Feel free to substitute other canned beans or vary the root vegetables (a few parsnips are really nice!) to suit your taste.
Provided by Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the carrots and onions: Preheat the oven to 400 degrees F with a rimmed baking sheet on the bottom rack. To cut the carrots, hold a carrot at a 45-degree angle on your cutting board and slice a 1-inch chunk off, rotate the carrot a quarter turn and slice off another chunk. Continue to the end of the carrot and cut all of the carrots this way. (This is a "roll" or "oblique cut," a good technique for cutting long vegetables to give lots of surface area for browning.) Toss the carrots in a large bowl with the onion, chickpeas, olive oil, berbere and 1/2 teaspoon salt. Spread on the preheated baking sheet and roast until the vegetables are tender and nicely caramelized, about 25 minutes.
- For the awaze sauce: While the carrots and onions roast, place the berbere in a small bowl. Stir in the red wine, honey and 1 teaspoon salt. The sauce should be thick but still able to drizzle. (This makes more awaze than you'll need for the recipe, but it keeps for up to a week in the fridge in an airtight container).
- Mound the carrots and onions on a serving platter and drizzle with a few tablespoons of awaze sauce. Serve warm.
- Combine all the spices in a small skillet. Toast over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Let cool completely. This spice blend will keep, tightly sealed, in your pantry for several months. For longer storage, keep in the freezer. Makes about 1/2 cup.
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Akij gaming M. M.M.
[email protected]This dish is perfect for a potluck or party. It's easy to make and can be served hot or cold.
Sara Kaleci
[email protected]I'm always looking for new vegan recipes, and this one definitely fits the bill. The roasted vegetables were delicious and the berbere spice added a nice touch of flavor.
Edith Leon
[email protected]This dish is a great way to get your daily dose of vegetables. The roasted carrots, chickpeas, and onions are all packed with nutrients.
Na hid
[email protected]I love the combination of flavors in this dish. The berbere spice is perfectly balanced with the sweetness of the carrots and the smokiness of the onions.
gamer girly straeberry OWA OWA
[email protected]This is a great recipe for a quick and easy weeknight meal. The roasted vegetables are healthy and flavorful, and the berbere spice adds a nice touch of flavor.
Birungi Duncan
[email protected]I'm not a huge fan of berbere spice, but I still enjoyed this dish. The roasted vegetables were delicious and the chickpeas added a nice crunch.
Anilkumar Cn
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had used more berbere spice.
Yasmin Amr
[email protected]I'm always looking for new ways to cook vegetables, and this recipe definitely fits the bill. The roasted vegetables were tender and flavorful, and the berbere spice added a nice touch of heat.
Sinethemba Dlakavu
[email protected]This recipe is a keeper! The berbere spice gives it such a unique and delicious flavor. I served it with rice and it was a perfect meal.
M Kashif M Kashif
[email protected]So easy and flavorful! I love that I can make this dish with pantry staples. It's a great way to use up leftover vegetables.
Rylan Taylor
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the unique flavors and the vibrant colors. I will definitely be making it again!
Abbas arbab ali
[email protected]This dish was a bit too spicy for my liking, but I still enjoyed it. The roasted vegetables were delicious, and I loved the crispy chickpeas. I would recommend using less berbere spice if you're not a fan of heat.
Adil Walker-Chagani
[email protected]The berbere spice really made this dish. It added a wonderful depth of flavor that I wouldn't have gotten from regular cumin or chili powder. I'll be sure to use it again in other recipes.
Muhammad Khuzaima Kamran
[email protected]This recipe was easy to follow and yielded delicious results. The roasted vegetables were tender and flavorful, and the berbere spice gave them a nice kick. I served it over rice and it was a hit with my family.
Kemisola Emmanuel
[email protected]Roasted carrots, chickpeas, and onions, oh my! This dish was a symphony of flavors, with the berbere spice adding a delightful warmth and depth. The chickpeas provided a satisfying crunch, while the carrots and onions added sweetness and a hint of sm