We have heaps of fresh carrots coming from the garden, and this recipe is a perfect use for them. It is a big hit with my kids and, really, with anyone who has tried it. I made as a warm salad with adding some baby spinach but its a simple bbq side dish.The cajun creole spice blend is the reason it makes this recipe come together even easier.
Ingredients1 can of cooked chickpeas
2Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp salt,
2 garlic cloves
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
2 tsp. Cajun Creole Spice Rub
2 tablespoons of honey
½ cup coarsely chopped parsley, plus leaves for serving
Cut any thick carrots in half lengthwise, then dice all carrots into pieces. Toss in a bowl with 2 Tbsp. oil add garlic, chickpeas, lemon juice, pepper, cajun creole spice , chopped parsley, ½ cup oil,tsp. salt and 1 tablespoon of honey . Spread carrots out evenly on baking sheet and roast with bbq lid down , stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1/2 hour.
serve with a drizzle more of honey and family will be impressed at your bbq as a tasty side or warm salad