If you are looking for a vibrant, flavorful side dish that combines sweetness, spice, and a wonderful crunch, the Spicy Maple Roasted Carrots with Crispy Chickpeas and Yogurt Sauce Recipe is exactly what you need. This dish brings together tender roasted carrots glazed with a warm maple-sriracha sauce, perfectly crispy chickpeas seasoned with smoky spices, and a cooling yogurt sauce that ties everything together in a harmony of textures and flavors. It’s simple to prepare yet impressive enough to steal the show at any meal.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but essential for crafting the balanced layers of taste and texture in this dish. Each element plays a vital role, from the natural sweetness of the carrots and maple syrup to the smoky spices that elevate the chickpeas, all crowned by a zesty, creamy yogurt sauce that refreshes the palate.
- 16 Dutch carrots, scrubbed and trimmed: These small, tender carrots roast beautifully and look stunning with a bit of the tops left on for presentation.
- 600g/1.2 lb regular carrots, peeled and quartered: Adds hearty texture and bulk to the dish.
- 3 tbsp maple syrup: Brings a natural sweetness that balances the spice.
- 2 tbsp sriracha: Provides the perfect kick of heat in the spicy maple glaze.
- 1 1/2 tbsp olive oil: Helps the carrots roast evenly and enhances flavor.
- 1/4 tsp salt: Enhances all the flavors.
- 1/4 tsp black pepper: Adds subtle warmth and depth.
- 400g/14 oz canned chickpeas, drained: Transforms into a crispy, protein-rich topping.
- 1 tbsp olive oil: For roasting chickpeas to a perfect crunch.
- 1/2 tsp smoked paprika: Introduces smoky warmth to chickpeas.
- 1/4 tsp garlic powder: Adds mellow garlic flavor without overwhelming.
- 1/4 tsp onion powder: Complements other spices with a mild savory note.
- 1/4 tsp salt and 1/4 tsp black pepper: Season chickpeas for balanced taste.
- 1 tbsp maple syrup and 1/2 tbsp sriracha: Glaze chickpeas with sweet heat.
- 1 cup plain yogurt: Cool and creamy base for the sauce.
- 1/2 tsp finely grated garlic: Adds fresh aromatic punch to the sauce.
- 1 tbsp lemon juice: Brightens the yogurt sauce with acidity.
- 1 tbsp extra virgin olive oil: Smooths and enriches the sauce.
- 1/4 tsp salt: Perfectly seasons the yogurt sauce.
- 2 tbsp finely chopped coriander/cilantro leaves: Fresh herbaceous note for garnish and flavor.
- 3 tbsp toasted pistachios, finely chopped: Adds a delightful crunch and nutty dimension.
How to Make Spicy Maple Roasted Carrots with Crispy Chickpeas and Yogurt Sauce Recipe
Step 1: Preheat the Oven and Prepare the Chickpeas
Start by heating your oven to 200°C/425°F (180°C fan). This temperature is perfect for caramelizing carrots and crisping chickpeas while keeping them tender inside. Drain your chickpeas well and spread them out on a baking tray to ensure they roast evenly.
Step 2: Toss Carrots with Spicy Maple Sauce
Next, combine the maple syrup, sriracha, olive oil, salt, and pepper to create your spicy maple glaze. Toss both types of carrots in this vibrant sauce, making sure each piece is well coated. This mixture will give the carrots their signature sweet heat and gorgeous caramelized finish.
Step 3: Begin Roasting Chickpeas and Carrots
Place the coated carrots and chickpeas in the oven. After about 10 minutes, remove the chickpeas to season with smoked paprika, garlic powder, onion powder, salt, pepper, more maple syrup, and sriracha. Toss them well so that every chickpea gets that irresistible smoky, spicy coating.
Step 4: Roast Chickpeas Until Crispy and Carrots Until Tender
Return the chickpeas to the oven and continue cooking until they turn crisp and golden, which usually takes around 15-20 minutes more. Roast the carrots for about 30 minutes total, or until they are tender and beautifully caramelized, drawing out their natural sweetness and the flavors of the glaze.
Step 5: Prepare the Yogurt Sauce
While your main ingredients roast, mix together the yogurt, grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. This sauce adds a cool, creamy counterpoint to the spicy, roasted elements and brings everything together in perfect harmony.
Step 6: Assemble Your Dish
Start by spreading a generous layer of the yogurt sauce on your serving plate. Arrange the beautifully roasted carrots on top, drizzle more sauce over them, sprinkle the crispy chickpeas, and finish with fresh coriander and crunchy toasted pistachios for color, texture, and a burst of fresh flavor.
How to Serve Spicy Maple Roasted Carrots with Crispy Chickpeas and Yogurt Sauce Recipe
Garnishes
Adding fresh coriander and toasted pistachios not only makes this dish pop visually but also adds layers of flavor and texture. The coriander’s herbal brightness complements the sweet-spicy glaze, while the pistachios provide a satisfying nutty crunch.
Side Dishes
This dish pairs wonderfully with grilled meats, roasted chicken, or can even stand alone for a satisfying vegetarian meal. Serve alongside fluffy quinoa or a bed of fragrant rice to soak up every last bit of that spicy maple goodness.
Creative Ways to Present
For a stylish twist, try serving the carrots and chickpeas on a large wooden board with dollops of yogurt sauce scattered around. Drizzle with a bit of extra maple syrup or fresh lemon juice just before serving for an inviting, rustic look that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Maple Roasted Carrots with Crispy Chickpeas and Yogurt Sauce Recipe can be stored in an airtight container in the refrigerator for up to three days. To keep the chickpeas crunchy, store them separately from the carrots and yogurt sauce if possible.
Freezing
While the carrots and chickpeas can be frozen separately, the yogurt sauce is best made fresh. Freeze roasted carrots and crispy chickpeas in airtight containers or freezer bags for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat carrots and chickpeas in a hot oven or air fryer to restore crispiness and warm them through. Avoid microwaving if you want to keep the chickpeas crunchy. Add fresh yogurt sauce after reheating for the best flavor and texture experience.
FAQs
Can I use regular carrots instead of Dutch carrots?
Absolutely! Regular carrots work well, just peel and cut them into quarters to ensure they roast evenly alongside the Dutch carrots. Both types contribute great color and texture.
Is this dish very spicy?
The heat mainly comes from sriracha, which you can adjust to your taste. If you prefer less spice, simply reduce the amount or substitute with a milder chili sauce.
Can I make the yogurt sauce dairy-free?
Yes! Use a plant-based yogurt like coconut or almond yogurt for a dairy-free alternative. The sauce will still provide that rich creaminess to balance the spices.
How do I get the chickpeas extra crispy?
Make sure to drain and dry the chickpeas thoroughly before roasting. Spread them out evenly on the tray without overcrowding, and roast at a high temperature, tossing halfway through to ensure even crisping.
Is it necessary to add pistachios?
Pistachios add a wonderful crunch and vibrant color but feel free to replace them with other toasted nuts like almonds or walnuts if you prefer or have allergies.
Final Thoughts
This Spicy Maple Roasted Carrots with Crispy Chickpeas and Yogurt Sauce Recipe is one of those dishes that feel like a cozy hug in every bite. It’s perfect for those who love a mixture of sweet, spicy, smoky, and creamy all on one plate. I genuinely hope you try this recipe soon and enjoy the comforting flavors and textures as much as I do!
Print
Spicy Maple Roasted Carrots with Crispy Chickpeas and Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
These Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce combine sweet, spicy, and savory flavors for a vibrant, healthy dish. Roasted to tender caramelized perfection, the carrots are coated in a maple-sriracha glaze and paired with smoky, crispy chickpeas. A cool garlic lemon yogurt sauce and crunchy pistachios complete this colorful, nutritious plate perfect as a side or light main.
Ingredients
Carrots
- 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600g/1.2 lb regular carrots (5 medium), peeled, cut into quarters
Spicy Maple Sauce for Roasting
- 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
Crispy Chickpeas
- 400g/14 oz can chickpeas, drained
- 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
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
Garnish
- 2 tbsp finely chopped coriander/cilantro leaves
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 200°C/425°F (180°C fan) and arrange the racks to accommodate roasting trays.
- Prepare Chickpeas: Drain the canned chickpeas thoroughly and spread them evenly on a baking tray for initial roasting.
- Toss Carrots in Sauce: Combine maple syrup, sriracha, olive oil, salt, and pepper to make the Spicy Maple Sauce. Toss all the Dutch and regular carrots in this sauce, ensuring they are well coated.
- Initial Roasting: Place both the tray with chickpeas and the tray with coated carrots in the preheated oven.
- Season Chickpeas: After 10 minutes, remove the chickpeas from the oven. In a bowl, toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, maple syrup, and sriracha. Return to the oven.
- Roast Chickpeas until Crispy: Continue roasting chickpeas for an additional 15-20 minutes or until they are crisp and golden. Stir occasionally to prevent burning.
- Roast Carrots: Roast carrots in the oven for about 30 minutes or until tender and caramelized, turning halfway through for even cooking.
- Make Yogurt Sauce: While vegetables roast, mix plain yogurt with finely grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. Set aside to let flavors meld.
- Assemble the Dish: Spread a generous layer of yogurt sauce on a serving plate. Arrange the roasted carrots on top. Drizzle extra yogurt sauce over the carrots, then scatter the crispy chickpeas around.
- Garnish and Serve: Sprinkle chopped coriander/cilantro and toasted pistachios over the dish for a fresh and crunchy finish. Serve warm.
Notes
- For vegan option, replace plain yogurt with a plant-based yogurt alternative.
- Adjust sriracha amount to control the spice level according to your preference.
- Ensure chickpeas are well dried before roasting to achieve optimum crispiness.
- Roasting times can vary depending on your oven and carrot size; check tenderness and crispiness accordingly.
- To toast pistachios, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring frequently.
