Roasted Moroccan Spiced Carrots and Chickpeas

Fall is around the corner and food-wise, I think it may be my favorite season. It’s a time when we can enjoy rich fall spice flavors that make you feel all cozy inside, you know? I like that food can comfort you that way and still be healthy for you.

This delicious recipe eases me into the fall season with bright colors and healthful attributes. I am never out of chickpeas or carrots in my home. They are a staple! Finding new ways to enjoy them is a weekly activity. This recipe is a good one to keep in your repertoire especially with the Healthy On You® Moroccan Round the Clock spice blend.

The marinade that I used is the same as the one for the Moroccan Spiced Almonds that I posted a while back. I just love that stuff and it was perfect on these carrots and chickpeas. With the recipe and method below and you can create a nice sheet pan dinner by adding chicken thighs, or tofu to the pan and then bake.


Makes 8 servings


  1. Preheat the oven to 350 F. Line a 9x13" baking sheet with parchment paper and set aside.

  2. In a medium-sized bowl, whisk the honey, olive oil, Moroccan Round the Clock spice blend, sugar, and sea salt together.

  3. Add the carrots and chickpeas to the baking sheet and drizzle the marinade all over. Shake the pan from side to side to make sure everything gets covered. 

  4. Place in the oven and bake for 30 minutes. Remove from the oven and sprinkle with the fresh theme. Enjoy!
Samantha Binkley