Preheat Oven to 355 degrees F (180 degrees C).
In a large mixing bowl, toss
Baby Carrots (3/4 cup)
Unsalted Butter (2 Tbsp)
. Make sure they are well coated, then transfer to a baking sheet lined with parchment paper.
In the same mixing bowl, combine
Chickpeas (1 cup)
Paprika (1 tsp)
Ground Cumin (1 tsp)
Ground Turmeric (1 tsp)
Canola Oil (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Spread them on another parchment-lined baking sheet.
Place the two trays in a preheated oven and roast for 15-20, until carrots are fully cooked through.
Honey (2 Tbsp)
Fresh Thyme Leaves (1 tsp)
on the carrots. Make sure they are coated evenly. Return to the oven to cook for another 10 minutes.
Serve warm carrots on a plate and sprinkle the toasted chickpeas over the top. We plated ours on top of a Tahini Yogurt Dressing (see notes), but feel free to serve with a creamy dressing of your choice.