Harissa Roasted Carrots with Herby Chickpeas and Lemony Yogurt Sauce

Just like that, we’re wrapping up our 🍂Savory Sides Series🍂 this month! These dreamy Harissa Roasted Rainbow Carrots sitting on a thick bed of dressed up Pure Coconut june with herb roasted chickpeas are definitely a must have on your dinner table this season ✨

WHAT YOU’LL NEED FOR THE HARISSA ROASTED CARROTS

Spicy Maple Sauce Ingredients

• 2 tbsp maple syrup 
• 4 tbsp harissa 
• 1 ½ tbsp olive oil
• ¼  tsp kosher salt
• ¼ tsp ground black pepper

Crispy Seasoned Chickpea Ingredients

• 1 x 14 oz can chickpeas, drained and dried
• 1 tbsp olive oil
• ¼  tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp kosher salt
• ¼ tsp ground black pepper

Lemon Garlic Yogurt Sauce Ingredients

• 1 cup cocojune Pure Coconut yogurt
• ¼ tsp garlic powder
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• ¼ tsp kosher salt

Herb Garnish Ingredients

• 3 tbsp each finely chopped cilantro, parsley and chives 
• 1 clove garlic finely minced
• 1 tsp dried chili flakes 
• Juice of ½ lemon 
• About ½ cup olive oil 
• Salt and pepper to taste

STEPS TO DELICIOUSNESS

1. Preheat your oven to 400F. 
2. Drain the chickpeas then spread them on a tray lined with paper towels. Pat dry without crushing! After patted dry, toss in spice mixture. Set those beans aside!
3. Mix ingredients for the harissa maple sauce then toss the carrots in sauce 🥕
4. Place chickpeas and carrots on a baking tray and place in the oven to bake. Take the chickpeas out after 20-25 minutes. Should be crispyyyyy but still tender ✨
5. Roast the carrots for 30 minutes total, tossing halfway, until they are tender and caramelized on the edges.
6. Mix the yogurt sauce ingredients in a bowl and set aside. Mix together herb garnish ingredients and set aside.
7. Time to assemble 🤤 Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray! Sprinkle the chickpeas on top of the carrots, then herb garnish.
8. Top with salt and pepper and EAT 🍴