Sticky, spicy, sweet roasted carrots and chickpeas with date vinaigrette
Roast
Roasting
Here, roasted carrots and chickpeas are made sassy by dates that are macerated in sherry vinegar and lemon juice, then blitzed into a sweet-tart, almost creamy vinaigrette. Before heading into the hot oven, the carrots and chickpeas get tossed with some of the vinaigrette. As they roast, they’re bronzed by the date vinaigrette as it reduces down to a sticky glaze. The vinaigrette then plays double agent as a drizzling sauce, which is probably my favorite thing about this dish. It's amazing how just a little extra vinaigrette at the end completely wakes up and amplifies the flavors that are slumbered by the high-heat roast. The finished dish makes a natural side to roast lamb or chicken, but can easily slip into a leading role with some couscous, bulgur, or pita bread. You'll likely have some leftover vinaigrette: use it to up your roasting game (hello Brussels sprouts and asparagus!), or to make a simple kale salad pretty special.
Share:
0
32
0
Comments