Oven Roasted Veggie Bowl

Ingredients

• 1 1/2 lbs carrots, chopped
• 1 can chickpeas (drained and dried)
• 3 tbsp olive oil (divided)
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tomato butter sauce
• 2 cups cherry tomatoes
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 1 tbsp butter
• Salt to taste

Method

1. Preheat oven to 425F and heat your baking sheet.
2. Toss carrots and chickpeas with 2 tbsp olive oil and the spices.
3. Spread on the hot pan and roast 25 to 30 minutes, tossing halfway, until tender and crispy.
4. For the sauce, add tomatoes to a hot pan with no oil and let them blister.
5. Lower the heat, then add olive oil and garlic. Do not brown it.
6. Gently press the tomatoes to release their juices.
7. Stir in balsamic and simmer 5 to 10 minutes until thick.
8. Finish with butter and salt to taste, then spoon over the roasted veggies.