Miso-Butter Carrots with Crispy Chickpeas
Sweet roasted carrots meet savory miso butter and crunchy chickpeas in this colorful, satisfying dish. Serve it warm as a hearty side or pile it onto toast for an easy lunch.
Ingredients
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 1 pound carrots, peeled and cut lengthwise
- 2 tablespoons olive oil, divided
- 1/2 teaspoon smoked paprika
- 2 tablespoons unsalted butter, softened
- 1 tablespoon white miso
- 1 teaspoon honey
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and black pepper
Instructions
- Heat the oven to 425°F (220°C). Toss the chickpeas with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Spread them on a baking sheet and roast for 10 minutes.
- Add the carrots to the same pan, toss them with the remaining olive oil, and season with pepper. Roast for 20 to 25 minutes, turning once, until tender and browned at the edges.
- Meanwhile, stir the butter, miso, honey, and lemon juice together in a small bowl until smooth.
- Transfer the hot carrots to a serving plate and toss gently with the miso butter. Scatter the crispy chickpeas and parsley over the top, then serve warm.