• Preheat your oven to 400°F (200°C)

Prepare the Carrots and honey mixture

• Place the carrots, garlic cloves, and fresh thyme leaves on a baking pan.
• In a small bowl or measuring jug, mix the olive oil, honey, dried thyme, and salt. Pour this mixture over the carrots.
• Season with freshly ground black pepper and toss gently to coat everything evenly.

Prepare the Chickpeas (garbanzo beans)

• In a separate baking pan, toss the chickpeas (garbanzo beans) with olive oil and salt.

Roast together

• Place both baking pans in the oven at the same time.
• Carrots: Roast on the upper rack for 20–25 minutes, stirring halfway through, until tender and caramelized.
• Chickpeas (garbanzo beans): Roast on the lower rack for 20–25 minutes, stirring halfway, until crispy.
• Softer Carrots: If you prefer softer, less caramelized carrots, cover the pan with foil for the first 15 minutes of roasting. Remove the foil for the last 10 minutes to allow some browning and caramelization.
• Oven temperature: Since oven temperatures can vary, check both the carrots and chickpeas around the 20-minute mark.
• If needed, you can extend the roasting time for both the carrots and chickpeas by a few more minutes if they’re not crispy enough.

Combine

• Remove both baking pans from the oven. Add the crispy chickpeas (garbanzo beans) to the pan with the carrots and toss gently to combine.

Garnish

• Top the roasted carrots and chickpeas with fresh spinach or red vein sorrel leaves. The residual warmth will cause the spinach to wilt slightly.

Serving suggestion

• Serve as a side with grilled chicken, fish, or roasted meat, or enjoy it on its own.
• For a vegetarian option, pair it with grains like quinoa, wild brown rice or couscous, or serve alongside grilled tofu or roasted tempeh.
• Arrange the roasted carrots and chickpeas on a serving platter or bowl.
• Optionally, add dollops of sour cream or Greek yogurt and sprinkle with pomegranate seeds for extra flavor and texture.