Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce Recipe
This vibrant and flavorful recipe features spicy maple roast carrots paired with crispy chickpeas and a cooling yogurt sauce. The carrots are coated in a sweet and spicy maple-sriracha glaze, roasted to caramelized perfection, while the chickpeas are roasted separately until irresistibly crispy with smoky paprika and garlic seasonings. Served with a zesty garlic-lemon yogurt sauce and garnished with fresh coriander and toasted pistachios, this dish offers a delightful combination of textures and bold flavors perfect for a healthy snack or a side dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Carrots & Sauce
- 16 Dutch carrots, scrubbed clean with tops trimmed (keep 2cm/1″ of tops for looks)
- 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 kosher salt
- 1/4 tsp black pepper
Crispy Chickpeas
- 400 g (14 oz) canned 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
Yogurt Sauce & Garnish
- 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 or parsley as substitute
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 200°C (425°F), or 180°C (350°F) for fan ovens. Arrange the oven racks about 20 cm (8 inches) apart to ensure good air circulation.
- Prepare Chickpeas and Carrots: Drain the canned chickpeas but keep them slightly wet and spread them evenly on a baking tray. Toss the regular carrots with the spicy maple sauce ingredients—maple syrup, sriracha, olive oil, salt, and pepper—ensuring they are well coated. Place the carrots on a separate baking tray and position both trays in the oven with the carrots on the top rack.
- Roast Chickpeas (First Stage): Bake the chickpeas for 10 minutes. This initial roasting helps start the drying process.
- Season Chickpeas and Continue Roasting: Remove the chickpeas tray from the oven and push the chickpeas to one side. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, onion powder, salt, and black pepper on top. Toss well to coat evenly using a rubber spatula, then return to the oven for an additional 20 to 25 minutes until the chickpeas are crispy and rattling when shaken.
- Roast Carrots: Roast the carrots for 30 minutes total, tossing them halfway through to ensure even caramelization. They should be tender and browned around the edges.
- Prepare Yogurt Sauce: In a bowl, combine the plain yogurt, finely grated garlic, lemon juice, extra virgin olive oil, and salt. Mix well and let the sauce sit for at least 20 minutes to allow the flavors to meld.
- Assemble the Dish: On a serving plate, spread a generous layer of the yogurt sauce. Arrange the roasted carrots over the sauce, scraping any juices from the tray onto the plate for added flavor. Drizzle with any extra sauce if desired. Sprinkle the crispy chickpeas over the top, then garnish with chopped coriander and toasted pistachios. Serve immediately and enjoy!
Notes
- For optimal flavor and texture, keep a small amount of carrot tops (about 2 cm) to maintain an attractive presentation.
- Maple syrup can be substituted with honey for a slightly different sweetness.
- Toasted pistachios add a satisfying crunch but can be substituted with toasted almonds or walnuts if preferred.
- Listen for a rattling sound when shaking the chickpeas tray to confirm they are crispy, or taste one to check texture.
Keywords: spicy maple carrots, roasted carrots, crispy chickpeas, yogurt sauce, healthy side dish, vegetarian, maple sriracha glaze, roasted snacks
