Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
A delightful blend of sweet, spicy, and creamy flavors featuring roasted carrots, crispy chickpeas, and a cool yogurt sauce. Perfect as a side dish or main course.
Ingredients
For the Carrots and Chickpeas
- 16 pieces Dutch carrots, scrubbed clean and tops trimmed
- 600 g regular carrots, peeled and cut into quarters
- 3 tbsp maple syrup (or 2 1/2 tbsp honey) Honey can be used as an alternative to maple syrup.
- 2 tbsp sriracha Adjust the amount based on spice preference.
- 1.5 tbsp olive oil For tossing the carrots.
- 0.25 tsp cooking salt or kosher salt
- 0.25 tsp black pepper
- 400 g can chickpeas, drained
- 1 tbsp olive oil For crispy chickpeas.
- 0.5 tsp smoked paprika
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
For the Yogurt Sauce
- 1 cup plain yogurt Greek yogurt can be used for a thicker consistency.
- 0.5 tsp garlic, finely grated
- 1 tbsp lemon juice Fresh lemon juice is recommended.
- 1 tbsp extra virgin olive oil
- 0.25 tsp cooking salt or kosher salt
- 2 tbsp finely chopped coriander/cilantro leaves
For Garnish
- 3 tbsp toasted pistachios, finely chopped
Instructions
Preparation
- Preheat your oven to 200°C (425°F) or 180°C fan, ensuring the oven racks are about 20 cm (8') apart.
- Drain the chickpeas and spread them out on a tray while they are still wet.
- In another bowl, toss the carrots with maple syrup, sriracha, 1.5 tbsp olive oil, salt, and pepper.
Cooking
- Place both trays in the oven with the carrots on the top shelf.
- After 10 minutes in the oven, take out the chickpeas, push them to one side, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well, then return to the oven for another 20–25 minutes until crispy.
- Roast the carrots for 30 minutes, tossing halfway through, until tender and caramelized.
Yogurt Sauce
- In a bowl, combine all yogurt sauce ingredients and set aside for 20 minutes.
Assembly
- Spread yogurt sauce on a plate, pile on the carrots, drizzle with extra sauce, top with crispy chickpeas, and sprinkle with coriander and pistachios.
Notes
Serve warm or at room temperature. Great on its own or as a side with grilled meats or a fresh salad. Adding lemon zest to the yogurt sauce can enhance the flavor.