Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce: A Flavorful and Healthy Dish
Looking for a dish that combines sweetness, heat, and crunch with a creamy, tangy sauce? These Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce offer a delightful mix of flavors and textures. Perfect as a side dish or even a light meal, this recipe is packed with nutrients and bold flavors, making it a fantastic choice for any occasion.
Ingredients:
For the Carrots (choose one):
- 16 Dutch carrots, scrubbed clean with tops trimmed (keep 2cm/1″ of tops for presentation)
- 600g / 1.2 lb regular carrots (5 medium), peeled and cut into quarters
For the Spicy Maple Sauce (for carrots):
- 3 tbsp maple syrup (or 2 ½ tbsp honey)
- 2 tbsp sriracha
- 1 ½ tbsp olive oil
- ¼ tsp cooking salt / kosher salt
- ¼ tsp black pepper
For the Crispy Seasoned Chickpeas:
- 400g / 14 oz can chickpeas, drained but not dried
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cooking salt / kosher salt
- ¼ tsp black pepper
For the Extra Sauce (optional):
- 1 tbsp maple syrup
- ½ tbsp sriracha
For the Lemon Garlic Yogurt Sauce:
- 1 cup plain yogurt
- ½ tsp garlic, finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp cooking salt / kosher salt
For the Garnishes:
- 2 tbsp finely chopped coriander/cilantro leaves (or parsley)
- 3 tbsp toasted pistachios, finely chopped
Directions:
1. Preheat the Oven:
- Preheat your oven to 200°C / 425°F (180°C fan). Arrange the oven racks about 20 cm / 8 inches apart to ensure good air circulation for even cooking.
2. Prepare Chickpeas & Carrots:
- Chickpeas: Drain the chickpeas, but leave them wet for better crisping, and spread them on a baking tray.
- Carrots: In a bowl, toss the carrots with the Spicy Maple Sauce ingredients (maple syrup, sriracha, olive oil, salt, and pepper). Spread them out on a separate baking tray.
3. Start Roasting:
- Place both trays in the oven, with the carrots on the top rack.
- After 10 minutes, remove the tray of chickpeas.
4. Make the Crispy Chickpeas:
- Push the chickpeas to one side of the tray and drizzle them with olive oil.
- Sprinkle the chickpeas with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything well with a spatula to coat.
- Return the tray to the oven and roast the chickpeas for an additional 20-25 minutes, or until crispy. They should make a clattering sound when shaken, or you can taste-test for crunchiness.
5. Roast the Carrots:
- Continue roasting the carrots for 30 minutes total, tossing halfway through to ensure even caramelization. The carrots are done when they’re tender and golden at the edges.
6. Make the Lemon Garlic Yogurt Sauce:
- In a small bowl, whisk together the yogurt, grated garlic, lemon juice, olive oil, and salt. Let the sauce sit for at least 20 minutes to allow the flavors to develop fully.
7. Make the Extra Sauce (Optional):
- Mix together 1 tbsp maple syrup and ½ tbsp sriracha in a small bowl for an extra kick of sweet and spicy sauce.
8. Assemble the Dish:
- Spread the yogurt sauce on a serving plate.
- Pile the roasted carrots on top of the yogurt, making sure to scrape all the delicious juices from the tray onto the plate.
- Drizzle the extra maple-sriracha sauce over the carrots if you’re using it.
- Top with the crispy chickpeas, fresh coriander or parsley, and toasted pistachios for added crunch.
- Serve immediately and enjoy the perfect blend of sweet, spicy, creamy, and crunchy flavors!
Recipe Tips:
- Carrot Alternatives: You can substitute the carrots with other root vegetables like sweet potatoes or parsnips if desired.
- Chickpea Tips: For extra crispy chickpeas, make sure they are well-drained, and don’t overcrowd the baking tray.
- Spicy Level: Adjust the amount of sriracha in the sauce to your preferred spice level.
Serving Suggestions:
This dish can be served as a hearty side to grilled meats, or enjoyed on its own as a vegetarian meal. The combination of flavors makes it versatile for any occasion, whether it’s a weeknight dinner or a holiday feast.
Nutrition Information:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Calories: 310 kcal per serving
- Servings: 4 servings
This Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is a vibrant, flavorful dish that brings together a mix of textures and flavors in every bite. Whether you’re looking for a unique side or a filling vegetarian main, this recipe will leave you feeling satisfied and impressed!
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Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
- Total Time: 1 hour
- Yield: 4 1x
Description
This Spicy Maple Roast Carrots dish offers a delightful combination of sweet, spicy, and savory flavors. Roasted to perfection with a maple-sriracha glaze, the carrots are tender and caramelized, while the crispy chickpeas add a crunchy, smoky element. A dollop of lemon garlic yogurt sauce adds a creamy contrast, balancing the heat and bringing everything together.
Ingredients
For the Carrots (choose one):
16 Dutch carrots, scrubbed clean with tops trimmed (keep 2cm/1″ of tops for presentation)
600 g / 1.2 lb regular carrots (5 medium), peeled and cut into quarters
For the Spicy Maple Sauce (for carrots):
3 tbsp maple syrup (or 2 1/2 tbsp honey)
2 tbsp sriracha
1 1/2 tbsp olive oil
1/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
For the Crispy Seasoned Chickpeas:
400g / 14 oz can chickpeas, drained but not dried
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
For the Extra Sauce (optional):
1 tbsp maple syrup
1/2 tbsp sriracha
For the Lemon Garlic 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 cooking salt / kosher salt
For the Garnishes:
2 tbsp finely chopped coriander/cilantro leaves (or parsley)
3 tbsp toasted pistachios, finely chopped
Instructions
Preheat the Oven:
Preheat your oven to 200°C / 425°F (180°C fan). Arrange the oven racks 20 cm / 8″ apart for good air circulation.
Prepare Chickpeas & Carrots:
Drain the chickpeas (leave them wet) and spread them on a baking tray.
In a separate bowl, toss the carrots with the Spicy Maple Sauce ingredients. Spread them on a second tray.
Place both trays in the oven, with the carrots on the top rack.
Make Crispy Chickpeas:
After 10 minutes, remove the tray with chickpeas. Push them to one side of the tray and drizzle with olive oil.
Sprinkle the chickpeas with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well with a spatula.
Return the tray to the oven and roast for an additional 20-25 minutes until the chickpeas are crispy. You’ll know they’re ready when they make a clattering sound when you shake the tray, or when you taste-test one.
Roast the Carrots:
Roast the carrots for 30 minutes total, tossing halfway through. The carrots are done when they are tender and caramelized on the edges.
Make the Yogurt Sauce:
In a small bowl, mix together the yogurt, garlic, lemon juice, olive oil, and salt. Let the sauce sit for at least 20 minutes to allow the flavors to develop.
Make the Extra Sauce (optional):
Mix together the maple syrup and sriracha in a small bowl until combined.
Assemble the Dish:
Spread the yogurt sauce on a serving plate.
Pile the roasted carrots on top, scraping all the delicious juices from the tray.
Drizzle with the extra sauce if you’re using it.
Top with crispy chickpeas, coriander or parsley, and toasted pistachios. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 310