40m$20.88Carrot Edamame Naan Flatbreads
Roasted carrots and edamame on warm naan bread with hummus and red onion. Everything cooks on one rimmed sheet pan for a simple plant-based lunch or dinner.
- Energy
- 775 calories per serving
- Protein
- 28.5 g per serving
- Carbs
- 100.7 g per serving
- Fat
- 31.8 g per serving
- Sodium
- 1743 mg per serving
Shopping options
extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
smoked paprika
1 Teaspoon
Spice Islands Smoked Paprika, 2.1 oz
4%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
plain hummus
1 Cup
Simple Truth Organic® Original Hummus
100%
naan bread
4 Count
Stonefire® Original Naan
100%
frozen shelled edamame
12 Ounce
Seapoint Farms Shelled Soybeans Edamame
100%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
red onion
1 Count
Jumbo Red Onions
100%
carrots
1.25 Pound
Carrots
93%
lemon
1 Count
Fresh Organic Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- naan bread-4 piece
- carrots-1.25 lb
- frozen shelled edamame-12 oz
- red onion-1 medium
- plain hummus-1 cup
- extra-virgin olive oil-3 Tbsp
- ground cumin-1 tsp
- smoked paprika-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
- lemon-1 medium
Preheat the oven to 425°F. Peel the carrots and cut them into 1/2-inch sticks, thinly slice the red onion, and cut the lemon into wedges.
Keep fingers tucked away from the chef’s knife while cutting the carrots, onion, and lemon.
On the rimmed sheet pan, combine carrots, frozen edamame, and red onion with olive oil, cumin, smoked paprika, salt, and pepper; toss well and spread into an even layer.
Roast until the carrots are tender and browned at the edges and the edamame is hot and lightly blistered, 22 to 25 minutes, stirring once halfway.
Use oven mitts when handling the hot sheet pan.
Roast the frozen edamame until it is steaming hot before serving.
Place the naan bread directly on top of the roasted mixture on the same sheet pan and bake until warm and pliable, 3 to 4 minutes.
Keep the hot sheet pan level when moving it so the vegetables do not slide.
Transfer the naan to plates. Spread each with 1/4 cup hummus, top with the roasted carrot-edamame mixture, and finish with lemon wedges for squeezing.
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