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
Scale
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.
