Aleppo Roasted Carrots with Green Garbanzos and Cider-Poached Raisins

carrots green garbanzo beans

Last weekend we were in Vermont for a dear friend’s wedding.  In between a rehearsal dinner of sweet potato coconut pizza, the heart-warming marriage vows, and the after-party bonfire s’mores, Jeff and I managed to squeeze in a visit to the Rutland farmer’s market. A great farmer’s market is a treasure. And hitting a great farmer’s market on a great day in the middle of a great harvest, well, that’s just about as good as it gets.  I’m very lucky that Jeff is ever-willing to help me haul my purchases home, because I couldn’t help myself.  From beautiful pink radishes to tiny jars of picked garlic, to shimmering bottles of sweet icewine, I went a little overboard. But the best purchase of the day was these beautiful multi-colored carrots.

multicolored carrots

I adore roasted carrots.  They are nutty and sweet, and when dusted with Aleppo pepper, just a bit smokey. The combination of sweet root vegetables and subtle Aleppo pepper is addictive. You can serve the Aleppo roasted carrots all by themselves as a great side dish.  But the addition of green garbanzo beans and plump raisins takes this from side dish to meal. I have occasionally been able to find fresh garbanzo beans, but more often they are available frozen.   And if you can’t find Aleppo pepper, you can substitute Spanish paprika to mimic the sweet and smokey flavor.

puprple carrots yellow carrots white carrots

Aleppo Roasted Carrots with Green Garbanzos and Cider-Poached Raisins

Serves 2 as a main course

5 cups chopped carrots

1 tablespoon olive oil

2 teaspoons Aleppo pepper

1/2 teaspoon salt

2/3 cup frozen green garbanzo beans

1/4 cup raisins

1/4 cup apple cider

Preheat the oven to 400 degrees. Toss the carrots with the oil, Aleppo pepper, and salt.  Spread the carrots on a baking sheet and roast until lightly browned at the edges, about 25 minutes. Meanwhile, microwave the garbanzos with a few tablespoons of water for 2 minutes, then drain.  Simmer the raisins in the cider until they are very plum, about 5 minutes (you can also do this in the microwave if you prefer, just watch so it doesn’t boil over).  To serve, toss the roasted carrots, garbanzos, and raisins together.  Season to taste with additional salt and pepper if you like.

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Published in: on October 7, 2012 at 12:21 pm  Comments (5)  
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