Roasted Carrots, Radishes, and Chickpeas
This is a lovely side dish that pairs with pretty much any protein—or serve it with a salad for a perfectly light spring dinner. Carrots and radishes are more flavorful in the spring, their true season, than any other time of year—the former have more intense flavor and the latter a sweeter, less pungent bite. Here, both get roasted with chickpeas, which cook to a crisp, dense texture. Just be sure to dry the chickpeas well first so they don’t steam.