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.

Ann Taylor Pittman
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Credit: Victor Protasio

Recipe Summary test

5 mins
45 mins
Serves 4 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Place carrots, radishes, and chickpeas on a rimmed baking sheet lined with aluminum foil. Drizzle oil and butter over vegetables; toss to coat. Spread in an even layer. Bake at 400°F until carrots are tender and chickpeas are browned, about 40 minutes, stirring after 20 minutes.

  • Arrange vegetables on a platter; sprinkle with salt and pepper. Stir together mint and lemon zest; sprinkle evenly over vegetables.

Nutrition Facts

240 calories; fat 11g; saturated fat 3g; protein 7g; carbohydrates 29g; fiber 8g; sugars 6g; sodium 347mg.