Description
This Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce recipe is a flavorful and vibrant dish combining sweet, spicy, and tangy elements. Roasted carrots are tossed in a spicy maple glaze and paired with crispy spiced chickpeas, all served with a cooling garlic-lemon yogurt sauce. Perfect for a healthy, colorful side dish or light main, this recipe offers textures and tastes that delight the palate while being easy to prepare in the oven.
Ingredients
Scale
Carrots and Spicy Maple Sauce
- 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600g (1.2 lb) regular carrots (5 medium), peeled and cut into quarters
- 3 tbsp maple syrup (or 2 1/2 tbsp honey)
- 2 tbsp sriracha
- 1 1/2 tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Crispy Chickpeas
- 400g (14 oz) can chickpeas, drained
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup
- 1/2 tbsp sriracha
Yogurt Sauce
- 1 cup plain yogurt
- 1/2 tsp garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 2 tbsp finely chopped coriander/cilantro leaves
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat the Oven: Set your oven to 200°C/425°F (180°C fan) and position the racks to accommodate roasting.
- Prepare Chickpeas and Carrots: Drain the canned chickpeas thoroughly and spread them out on a tray. In a separate bowl, toss the Dutch and regular carrots with the spicy maple sauce made from maple syrup, sriracha, olive oil, salt, and black pepper.
- Start Roasting: Place the chickpeas and carrots in the preheated oven. This initial roasting softens the carrots and begins to crisp the chickpeas.
- Season Chickpeas: After 10 minutes, remove the chickpeas from the oven. Sprinkle them with smoked paprika, garlic powder, onion powder, salt, pepper, maple syrup, and sriracha, then toss to coat evenly.
- Finish Roasting Chickpeas: Return the seasoned chickpeas to the oven and roast until they turn golden and crispy, approximately another 15-20 minutes, stirring halfway for even crispness.
- Roast Carrots: Continue roasting the carrots separately for about 30 minutes or until tender and caramelized, turning once for even cooking.
- Make Yogurt Sauce: While roasting, combine plain yogurt, finely grated garlic, lemon juice, extra virgin olive oil, and kosher salt in a bowl. Stir well to create a smooth sauce and set aside.
- Assemble the Dish: Spread a generous layer of the yogurt sauce on each serving plate. Arrange the roasted carrots on top, drizzle with some extra sauce, then scatter the crispy chickpeas over the dish.
- Garnish and Serve: Finish by sprinkling chopped coriander/cilantro and toasted pistachios over the top for added freshness and crunch. Serve immediately to enjoy the warm, contrasting textures.
Notes
- Using Dutch carrots adds a beautiful visual appeal and tenderness but regular carrots work just fine if Dutch carrots are unavailable.
- Adjust sriracha to taste if you prefer less or more heat in the dish.
- For a vegan version, substitute the plain yogurt with a plant-based yogurt alternative.
- Toasting the pistachios enhances their flavor and adds a delightful crunch—keep an eye to avoid burning.
- Leftovers can be refrigerated and taste great warmed or at room temperature the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
