Name: Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 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; 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; 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; 1 tbsp maple syrup; 1/2 tbsp sriracha; 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; 2 tbsp finely chopped coriander/cilantro leaves (or parsley); 3 tbsp toasted pistachios, finely chopped

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

Scale

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