Dinner

Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce Recipe

ByMaya Arden February 12, 2026February 12, 2026

Introduction

This Spicy Maple Roast Carrots recipe combines sweet, heat, and crunch for a delightful side dish or light meal. Roasted carrots glazed with a sticky maple-sriracha sauce are paired with crispy spiced chickpeas and a cooling garlic yogurt sauce. It’s an easy way to elevate everyday vegetables with bold flavors and textures.

A round black bowl holds a dish with three main layers. The bottom layer is smooth and creamy white, spread evenly across the base. On top of this is a layer of roasted chickpeas, small and round, scattered generously and showing a toasted golden-brown color. The top layer consists of many long, shiny roasted carrots with a rich orange color and a glaze that makes them look slightly sticky. Tiny green herbs are sprinkled lightly over the carrots and chickpeas. To the right side of the bowl, a silver spoon rests partly inside the dish, holding a carrot and some chickpeas. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
600 g (1.2 lb) regular carrots (about 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
400 g (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 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 kosher salt

2 tbsp finely chopped coriander (cilantro) leaves (substitute parsley if preferred)
3 tbsp toasted pistachios, finely chopped

Instructions

Step 1: Preheat the oven to 200°C (425°F), or 180°C (350°F) fan-assisted. Arrange the oven racks 20 cm (8″) apart to ensure good air circulation.

Step 2: Drain the chickpeas and spread them out on a baking tray while still wet. Toss all the carrots with the maple syrup, sriracha, olive oil, salt, and black pepper until evenly coated. Place the carrots on a separate tray and put both trays in the oven, placing the carrots on the top shelf.
Step 3: After 10 minutes, remove the chickpeas from the oven. Push them to one side of the tray, drizzle with 1 tablespoon olive oil, and sprinkle the smoked paprika, garlic powder, onion powder, salt, and pepper over them. Toss well with a spatula to coat evenly and return the tray to the oven for another 20 to 25 minutes. The chickpeas should be crispy and make a clattering sound when shaken.
Step 4: Roast the carrots for a total of 30 minutes, tossing halfway through, until tender and caramelized on the edges.

Step 5: While the vegetables roast, prepare the yogurt sauce by mixing plain yogurt, grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. Let the sauce rest for at least 20 minutes to develop the flavors.
Step 6: If you want, mix a little extra maple syrup and sriracha to create a drizzle sauce for plating.
Step 7: To serve, spread the yogurt sauce on a plate. Pile the roasted carrots on top, scraping all the juices from the tray over them. Drizzle with the extra sauce if using, then sprinkle with the crispy chickpeas, chopped coriander, and toasted pistachios. Enjoy immediately.

Tips & Variations

Use honey instead of maple syrup for a slightly different sweetness and flavor profile.
Replace coriander with parsley for a milder herb flavor or add fresh mint for a bright twist.
Make the chickpeas spicier by adding cayenne pepper or chili flakes to the spice mix.

For a vegan version, substitute the yogurt with coconut yogurt or a plant-based plain yogurt alternative.
Toast pistachios gently in a dry pan if not pre-toasted to enhance their flavor and crunch.

Storage

Store leftover roasted carrots and chickpeas separately in airtight containers in the refrigerator for up to 3 days. Keep the yogurt sauce in a separate container. Reheat the carrots and chickpeas in the oven at 180°C (350°F) for 10 minutes to restore crispness. Do not reheat the yogurt sauce; serve it fresh.

How to Serve

The dish shows a black skillet filled with several roasted orange-brown carrots lying on top of a creamy white layer with golden and orange oil spots, giving a rich, melted cheese or sauce look. Scattered around and on the carrots are small, round, dark roasted chickpeas that add a crunchy texture. Some fresh green herbs are sprinkled on top for color contrast. A silver spoon in the skillet scoops some of the creamy base along with chickpeas, showing a mix of smooth textures with crispy bits. The skillet sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this recipe?

Frozen carrots may release extra water and become less caramelized. Fresh carrots are best for roasting to achieve the right texture and flavor.

How do I make the chickpeas crispy without burning them?

Make sure to drain the chickpeas but keep them slightly damp before roasting. Tossing them halfway through cooking and spreading them in a single layer helps them crisp evenly without burning.