Paprika Roasted Chickpeas and Carrots
with shredded Brussels sprouts salad

Name: Paprika Roasted Chickpeas and Carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup Pecans, chopped; 1 lb Brussels sprouts, shredded (sub baby spinach or baby kale); 1 tsp Mustard, Dijon; 1 tsp Vinegar, red or white wine; 1 tsp Honey; 3 Tbsp Oil, olive; 1/2 cup Cranberries, dried; 4 oz Cheese, goat; 1 1/2 lbs Carrots, chopped; 2 cloves Shallots, diced; 2 cans Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 Tbsp Vinegar, red or white wine; 2 tsp Paprika; 2 tsp Tarragon, fresh, finely chopped; 1 Lemons, zest of; 1 cup Yogurt, plain or Greek

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

A creamy tarragon yogurt sauce adds a simple but elegant touch to this roasted carrot and chickpea mix. Shredding Brussels sprouts to serve in a salad on the side gives them flavor and crunch.

Proteins

Beans, garbanzo

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Shredded Brussels Sprouts Salad:

Pecans - 1/2 cup , chopped
Brussels sprouts - 1 lb , shredded (sub baby spinach or baby kale)
Mustard, Dijon - 1 tsp
Vinegar, red or white wine - 1 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp
Cranberries, dried - 1/2 cup
Cheese, goat - 4 oz

Paprika Roasted Chickpeas and Carrots:

Carrots - 1 1/2 lbs , chopped
Shallots - 2 cloves , diced
Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
Oil, cooking - 1 Tbsp
Vinegar, red or white wine - 1 Tbsp
Paprika - 2 tsp

Lemon Tarragon Yogurt:

Tarragon, fresh - 2 tsp , finely chopped
Lemons - 1 , zest of
Yogurt, plain or Greek - 1 cup

Prep

Pecans / Carrots / Shallots - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. You can leave the pecans raw for tonight's meal, or if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)
Make yogurt - Finely chop tarragon. Zest lemons. Combine taragon and lemon zest with yogurt. (Can be done up to 3 days ahead.)
Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Toss carrots and shallots in cooking oil, vinegar, and paprika. Season with some salt and pepper. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until carrots are tender, 20 to 25 minutes (depending on size).
While carrots roast, combine mustard, vinegar, honey, and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.
When carrots are done, remove pan and stir in beans. Put it back in the oven and roast for 2 to 3 minutes more to heat the beans.
Serve yogurt over roasted carrots and chickpeas. Serve salad on the side. Enjoy!

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