Cinnamon-Spiced Roasted Carrots and Chickpeas
Roasted carrots and chickpeas tossed in a cinnamon-infused oil with cumin and a touch of honey — a savory dish that turns cinnamon tea's warmth into a sheet-pan side.
Cinnamon doesn't have to live only in dessert. Brewing it strong and using the infused liquid to build a marinade brings its sweet-warm bark flavor into savory cooking, where it plays surprisingly well against earthy root vegetables and legumes.
The trick is using a concentrated cinnamon tea reduction rather than ground cinnamon alone — the steeped bark gives a rounder, more layered warmth than powder, without any bitterness or grit. Combined with cumin and a touch of honey, it creates a glaze reminiscent of North African and Middle Eastern spiced vegetable dishes.
Carrots and chickpeas are ideal here because they roast slowly enough to really absorb the glaze and develop caramelized edges that mirror the toasty sweetness of the cinnamon itself. The chickpeas crisp up at the edges while staying creamy inside, soaking up all that spiced oil.
Serve this warm as a side dish alongside roasted chicken or grain bowls, or let it cool and toss it through a salad with feta and herbs. It's a simple way to bring the comfort of cinnamon tea to the dinner table without making anything sweet.
Ingredients
- 4 large carrots, halved lengthwise
- 1 can (15 oz) chickpeas, drained and patted dry
- 1 cup strong cinnamon tea (2 cinnamon sticks simmered 10 minutes, reduced to 1/4 cup)
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley and toasted almonds for garnish
How to make it
- 1Simmer cinnamon sticks in 1 cup water for 10 minutes, then continue reducing until only about 1/4 cup of concentrated liquid remains. Let cool slightly.
- 2Whisk the cinnamon reduction with olive oil, cumin, smoked paprika, honey, garlic, salt, and pepper.
- 3Preheat oven to 200°C (400°F). Toss carrots and chickpeas with the cinnamon glaze on a sheet pan, spreading in a single layer.
- 4Roast for 25–30 minutes, stirring once halfway, until carrots are tender and chickpeas are crisp at the edges.
- 5Garnish with fresh parsley and toasted almonds, and serve warm.
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