Carrot Edamame Naan Flatbreads

Ingredients

• 4 Count naan bread - 4 (pieces)
• 1.25 Pound carrots - 1 1/4 (lb), Cut into 1/2-inch sticks.
• 12 Ounce frozen shelled edamame - 12 (oz)
• 1 Count red onion - 1 (medium), thinly sliced
• 3 Tablespoon extra-virgin olive oil - 3 (Tbsp)
• 1 Teaspoon ground cumin - 1 (tsp)
• 1 Teaspoon smoked paprika - 1 (tsp)
• 1 Teaspoon kosher salt - 1 (tsp)
• 0.5 Teaspoon black pepper - 1/2 (tsp)
• 1 Cup plain hummus - 1 (cup), Use 1/4 cup per naan flatbread.
• 1 Count lemon - 1 (medium), Cut into wedges for squeezing over the finished flatbreads.

Instructions

1. Preheat and prep produce

   1. *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.

2. Season on the sheet pan

   2. 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.

3. Roast the vegetables and edamame

   3. 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.

4. Warm the naan

   4. 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.

5. Assemble and serve

   5. 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.