Lemon Glazed Roasted Carrots and Rice Salad

This plate of Lemon Glazed Roasted Carrots is served over a delicious herby rice salad. Easy to assemble and great to make ahead for any upcoming gatherings.

I thrive with plates like this. Fancy looking enough to be served at any gathering, but simple enough that you could enjoy it any night of week. It’s truly a win-win kind of meal and absolutely delicious to boot.

Why You’ll Love Lemon Glazed Roasted Carrots with Rice Salad

• Easy to make. No fancy equipment or ingredients needed for this recipe and a lot of ingredients have suitable swaps as well.
• Can be made ahead for any gathering. I love this as an entree or as a side because it can be made ahead of time for any gathering, which helps free up the oven!
• Easy to adjust to your taste. Make it less sweet, add more garlic or tang based on your preference by tasting as you are adding and tossing ingredients together.

Key Ingredients and Substitutions

• Rice: I used cooked Jasmine rice, but this can work with a variety of different types of rice as well as farro or quinoa.
• Carrots: This is our main vegetable for this dish. You can also swap with other root vegetables or winter squash to add variety based on your preference (parsnips, butternut squash, acorn squash, etc.).
• Chickpeas: For ease of assembly, I chose to use canned chickpeas. Not a fan of chickpeas? Try this with shredded tofu or roasted lentils instead.
• Shallots: Feel free to swap for 1/2 a red onion if preferred.
• Fresh Herbs: I used a combination of parsley and mint, but feel free to use a variety of different herbs if preferred. Note that changing the herbs will result in a different flavor profile, so adjust with that knowledge in mind.
• Seasonings: I used a combination of coriander, cumin and fennel for roasting the carrots. Feel free to adjust or omit seasonings you do not like.
• Red Wine Vinegar: Compliments the lemon juice really well, but you can swap for white wine vinegar or rice vinegar if that’s what you have on hand.
• Dijon Mustard: Different mustards have different tastes. I would recommend sticking to this mustard.
• Maple Syrup: This is my preferred sweetener, but any liquid sweetener you prefer works here too.
• Almonds: I used some toasted almonds, but you can also use pine nuts or walnuts as well as other nut-free options like pepitas or sunflower seeds.
• Dates: I love the flavor of dates, but you can also use golden raisins or cranberries for this too. You can also swap for maple syrup or leave it out entirely if desired.

How to Make Lemon Glazed Roasted Carrots and Rice Salad

Preheat the oven to 425F then cook the rice according to package instructions.

Add the carrots and shallots to a sheet pan then top with the coriander, cumin, fennel seeds, about 1 tablespoon of oil (use more if needed), and a generous pinch of salt. Toss together to evenly coat the vegetables then spread them out into an even layer so nothing is overlapping.

Place the chickpeas in a clean kitchen towel and pat dry of excess moisture then transfer to a separate baking tray. Drizzle the chickpeas with the remaining avocado oil and a pinch of salt. Toss the chickpeas to coat then spread out in a single layer on the tray.

Place the tray of carrots on the top shelf and bake for 30-35 minutes until the bottoms are caramelized. Bake the tray of chickpeas on the bottom rack for 20 minutes, giving them a toss and returning to the oven for an additional 10 minutes until crispy.

Use the roasting time to prep the remaining ingredients. To one bowl add the zest and juice of half a lemon along with mustard, maple syrup, half of the minced parsley and mint, almonds and a pinch of salt and pepper to taste. Stir well to combine then when the carrots are done roasting, add the carrots to the bowl and toss together to coat.

To a separate bowl add the rice, roasted chickpeas, remaining herbs, garlic, dates, vinegar, remaining lemon zest and juice, oil and a generous pinch of salt. Toss everything together until evenly incorporated then taste and adjust salt to preference.

To assemble, add the rice to a large serving platter then top with the roasted carrots and garnish with more herbs if desired and enjoy.

Expert Tips

• To get caramelized carrots, make sure that the carrots have enough space on the tray so they are not overlapping. This will help allow the carrots to have more contact with the bottom of the tray which will encourage searing versus steaming.
• Once added to the salad, the chickpeas will soften, but retain their chew. If you prefer to keep the chickpeas crispy, wait to add the chickpeas until the very last moment before serving.
• For crispy chickpeas, do the initial 20 minute roast then remove the tray from the oven and allow it to cool for 10 minutes. Toss the chickpeas then place back in the oven for 10-15 more minutes then allow the chickpeas to cool again until they are crispy.
• Adjust the seasonings and flavors to your liking. Use more or less of certain ingredients based on preference and feel free to change up ingredients. This is your dish and you can make it however you like.

Frequently Asked Questions

How to Serve

The thing I love about this meal is that it’s satisfying enough to enjoy as a main, but can be used as a side for any gatherings. If you are hosting and want a little more protein, this is also great to serve along with some Cornmeal Crusted Tofu and Brown Sugar Glazed Tofu.

More Wholesome Dishes to Share

• Vegan Sheet Pan Dinner for the Holidays
• Lentil Vegetable Wellington
• Moro de Guandules
• Warm Kale Salad with Maple Lime Tahini Dressing
• Easy Vegan Stuffed Mushrooms

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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