Berbere Spiced Roasted Carrots Chickpeas And Onions Recipes

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BERBERE-SPICED ROASTED CARROTS, CHICKPEAS AND ONIONS



Berbere-Spiced Roasted Carrots, Chickpeas and Onions image

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

1 pound medium carrots, peeled, ends trimmed (about 4)
1 large red onion, trimmed and cut into 1-inch dice
One 15.5-ounce can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons Berbere, recipe follows
Kosher salt
5 tablespoons Berbere, recipe follows
1/4 cup red wine
2 tablespoons honey
Kosher salt
1/4 cup New Mexico chile powder
2 tablespoons sweet paprika
1 teaspoon ground cayenne
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon granulated onion
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg

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.

SPICED ROASTED CARROTS AND ONION



Spiced Roasted Carrots and Onion image

After being tossed in a mixture of extra-virgin olive oil, honey, salt, and pepper, carrots and onions are roasted in a hot oven until they're slightly soft and caramelized. They shine in a salad like this Carrot, Avocado, and Feta with Spring Greens, or can be enjoyed as a simple side dish for roasted chicken.

Provided by Lauryn Tyrell

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 6

1/2 teaspoon ras el hanout
1 teaspoon honey
2 tablespoons extra-virgin olive oil
1 pound large carrots (about 4 total), peeled
1 small red onion (5 ounces)
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 450°F. In a large bowl, whisk together ras el hanout, honey, and oil. Cut carrots in half lengthwise, then again crosswise. (If there are extra-thick pieces, halve them again lengthwise, so all are about the same size.) Cut onion in half through its root, thencut each half lengthwise into thirds, making sure to keep root intact. Toss carrots and onion with oil mixture; season with salt and pepper.
  • Spread vegetables in an even layer on a rimmed baking sheet, cut-sides down. Roast, undisturbed, until cut sides are golden brown and vegetables are tender, 20 to 22 minutes. Let cool completely, then serve, or refrigerate in an airtight container up to 5 days. (Return to room temperature or gently rewarm before serving.)

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