Why You’ll Love This Recipe
- Flavorful Combination: The sweet and spicy glaze on the tender roasted carrots pairs perfectly with the crispy, savory chickpeas, all balanced by the cooling yogurt sauce.
- Texture Contrast: Enjoy the mix of soft, caramelized carrots, crunchy chickpeas, and smooth yogurt in every bite.
- Nutritious and Satisfying: Packed with fiber and protein from the chickpeas and rich in vitamins from the carrots, this dish is both healthy and filling.
- Versatile Serving Options: Serve it as a hearty side dish or a light vegetarian main course.
Ingredients
For the Carrots:
- 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2 cm of tops for presentation)
- or 600 g (1.2 lb) regular carrots (about 5 medium), peeled and cut into quarters
Spicy Maple Sauce:
- 3 tablespoons maple syrup (or 2.5 tablespoons honey)
- 2 tablespoons sriracha
- 1.5 tablespoons olive oil
- 1/4 teaspoon cooking salt
- 1/4 teaspoon black pepper
Crispy Seasoned Chickpeas:
- 1 can (400 g/14 oz) chickpeas, drained but not dried
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cooking salt
- 1/4 teaspoon black pepper
Lemon Garlic Yogurt Sauce:
- 1 cup plain yogurt
- 1/2 teaspoon finely grated garlic
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon cooking salt
Garnishes:
- 2 tablespoons finely chopped coriander (cilantro) leaves (or parsley)
- 3 tablespoons toasted pistachios, finely chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 200°C (425°F).
- Prepare the Carrots:
- If using Dutch carrots, scrub them clean and trim the tops, leaving about 2 cm for presentation.
- If using regular carrots, peel and cut them into quarters lengthwise.
- Make the Spicy Maple Sauce:
- In a bowl, mix together the maple syrup, sriracha, olive oil, salt, and black pepper.
- Toss and Roast Carrots:
- Place the prepared carrots on a baking tray lined with parchment paper.
- Pour the spicy maple sauce over the carrots and toss to coat evenly.
- Roast in the preheated oven for 30 minutes, turning halfway through, until tender and caramelized.
- Prepare the Chickpeas:
- Drain the chickpeas and spread them on a separate baking tray.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat.
- Place in the oven alongside the carrots and roast for 30 minutes, shaking the tray halfway through, until crispy.
- Make the Yogurt Sauce:
- In a bowl, combine the yogurt, finely grated garlic, lemon juice, olive oil, and salt. Mix well and set aside.
- Assemble the Dish:
- Spread the yogurt sauce on a serving platter.
- Arrange the roasted carrots on top, drizzling any remaining sauce from the baking tray over them.
- Sprinkle the crispy chickpeas over the carrots.
- Garnish with chopped coriander and toasted pistachios.
- Serve: Enjoy warm as a side dish or a light vegetarian main course.
Servings and Timing
- Servings: This recipe serves 5 as a side dish or 2–3 as a main course with flatbreads.
- Preparation Time: Approximately 15 minutes.
- Cooking Time: Approximately 30 minutes.
- Total Time: Approximately 45 minutes.
Variations
- Mild Version: Reduce or omit the sriracha in the maple sauce for a less spicy dish.
- Herb Substitutions: Use parsley instead of coriander for a different flavor profile.
- Nut Alternatives: Swap pistachios with toasted almonds or walnuts.
- Vegan Option: Use a plant-based yogurt for the sauce to make the dish vegan-friendly.
Storage/Reheating
- Storage: Store leftover carrots and chickpeas
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
- Total Time: 45 minutes
- Yield: Serves 5 (as a side dish) or 2–3 (as a main course)
- Diet: Vegetarian
Description
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is a vibrant dish combining caramelized sweet and spicy carrots, crunchy chickpeas, and creamy garlic-infused yogurt sauce. This healthy, flavor-packed recipe is perfect as a vegetarian main or side dish and is sure to impress with its balanced textures and zesty garnishes.
Ingredients
For the Carrots:
- 16 Dutch carrots, scrubbed clean and tops trimmed (leave ~2 cm tops for presentation)
or 600 g (1.2 lb) regular carrots, peeled and quartered lengthwise - Spicy Maple Sauce:
- 3 tbsp maple syrup (or 2.5 tbsp honey)
- 2 tbsp sriracha
- 1.5 tbsp olive oil
- ¼ tsp cooking salt
- ¼ tsp black pepper
For the Crispy Chickpeas:
- 1 can (400 g/14 oz) chickpeas, drained
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cooking salt
- ¼ tsp black pepper
For the Lemon Garlic Yogurt Sauce:
- 1 cup plain yogurt
- ½ tsp finely grated garlic
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp cooking salt
Garnishes:
- 2 tbsp finely chopped coriander (cilantro) leaves (or parsley)
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat the Oven:
- Set oven to 200°C (425°F).
- Prepare the Carrots:
- For Dutch carrots, scrub and trim tops, leaving ~2 cm for presentation.
- For regular carrots, peel and quarter lengthwise.
- Make the Spicy Maple Sauce:
- In a bowl, combine maple syrup, sriracha, olive oil, salt, and pepper.
- Toss and Roast Carrots:
- Arrange carrots on a parchment-lined baking tray.
- Pour spicy maple sauce over carrots and toss evenly.
- Roast for 30 minutes, turning halfway, until tender and caramelized.
- Prepare the Chickpeas:
- Spread drained chickpeas on another baking tray.
- Drizzle with olive oil and toss with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Roast alongside the carrots for 30 minutes, shaking halfway through, until crispy.
- Make the Yogurt Sauce:
- Combine yogurt, garlic, lemon juice, olive oil, and salt in a bowl. Mix well and set aside.
- Assemble the Dish:
- Spread yogurt sauce on a serving platter.
- Arrange roasted carrots over the sauce.
- Top with crispy chickpeas.
- Garnish with coriander and toasted pistachios.
- Serve:
- Enjoy warm as a side dish or light vegetarian main course.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat carrots and chickpeas in the oven for best results.
- Vegan Option: Substitute yogurt with a plant-based alternative.
- Spice Level: Reduce sriracha for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian Main
- Method: Roasting
- Cuisine: Global Fusion
