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Roasted carrot sticks and chickpeas with dill and lemon zest
Family Recipe HQ

Roasted Carrot Chickpea Tray With Dill Without Yogurt

Roasted carrots bring sweetness, chickpeas add a firm bite, and chopped dill and lemon keep the finished tray bright. This roasted carrot chickpea tray with dill without yogurt has no creamy coating: the vegetables and beans receive a measured oil-and-spice layer, then the fresh finish is folded in after roasting.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 1 batch (about 2–3 light main portions with a grain, or 3–4 small sides)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound carrots, peeled and cut into even 1/2-inch sticks
  • 1 can (15 ounces) chickpeas, drained and thoroughly dried
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon fine salt
  • Black pepper

Equipment

  • large 18-by-13-inch rimmed sheet pan
  • oven-safe parchment rated for the cooking temperature
  • Colander
  • Clean towel
  • Vegetable peeler
  • Broad spatula
  • second sheet when needed for one layer

Method
 

Instructions
  1. Prepare the oven and pan. Heat the oven to 425°F with a rack near the middle. Line the rimmed sheet pan with temperature-appropriate parchment. Have a clean mixing bowl and a broad spatula ready so the carrots can be turned gently during the second stage.
  2. Dry the chickpeas. Drain the can in a colander. Spread the chickpeas on a clean towel and blot them carefully. Loose skins can be discarded if they come away easily, but there is no need to peel each chickpea. Keep the beans separate from the carrots at this stage.
  3. Season the carrot sticks. Put the prepared pound of carrots in a bowl with 1 tablespoon olive oil, the cumin and the quarter teaspoon of salt. Toss until the seasoning is distributed over the sticks rather than concentrated on just the top layer.
  4. Give carrots a head start. Spread them on the lined pan with gaps and broad surfaces facing down. Roast for 15 minutes without frequent stirring. At the check, a thick stick should be starting to soften, though it still has another stage of cooking ahead.
  5. Check before adding the beans. If thick carrot centers remain very hard, roast them a little longer before adding chickpeas. Meanwhile, coat the dry chickpeas with the remaining tablespoon of oil and the garlic powder. Keep the lemon and dill out of this mixture.
  6. Roast together. Add the chickpeas around the carrots, turn the sticks gently, and spread everything back into a shallow layer. Roast another 12–15 minutes. Begin checking near the earlier end and lift a thick carrot to test its center with a fork.
  7. Judge both ingredients. Carrots should yield to the fork while holding their shape, with some browned tips or faces. Chickpeas should be thoroughly hot and lightly golden. If a few carrots need longer, remove finished chickpeas and smaller sticks to a clean serving dish before continuing the larger pieces.
  8. Add the fresh finish. Take the pan from the oven and scatter over chopped dill and lemon zest. Drizzle with the tablespoon of lemon juice, season with black pepper to taste and fold gently. Taste carrot and chickpea together before deciding whether the finished portion needs an additional adjustment.

Notes

  • Yield and timing: One batch makes 2–3 light mains with a grain or 3–4 small sides. Allow 10–15 minutes to prepare and usually 27–30 minutes to roast, extending up to about 40 minutes if carrots need longer. Total: approximately 40–55 minutes.
  • Pan: Roast at 425°F (220°C) on an 18-by-13-inch rimmed sheet. Use parchment rated for that temperature. If the food cannot fit in a shallow layer, use two pans.
  • Cut and stage: Keep carrot sticks about ½ inch thick. The first tablespoon of oil, cumin and salt coat the carrots; the second tablespoon and garlic powder coat the chickpeas. Give carrots their head start before adding the beans.
  • Finish: Test a thick carrot center, not just a browned tip. Remove finished chickpeas if carrots need extra time. Add dill, lemon zest and juice after roasting so the fresh finish remains distinct.
  • Leftovers: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). FoodSafety.gov storage guidance.