Introduction

This Spicy Maple Roast Carrots recipe pairs tender, caramelized carrots with crispy seasoned chickpeas and a cooling yogurt sauce. The combination of sweet, spicy, and tangy flavors makes it a delicious and vibrant side dish or light meal perfect for any occasion.

A large black bowl holds a layered dish with a base of soft white cream spread unevenly, topped with a mix of bright orange glazed whole carrots and small golden-brown roasted chickpeas scattered across. A drizzle of dark reddish-brown sauce lightly coats the carrots and chickpeas, giving a shiny look, garnished with small green herb bits. A silver spoon rests inside on the right side, slightly lifting some carrots and chickpeas. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
600 g / 1.2 lb regular carrots (about 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 cooking salt or kosher salt
1/4 tsp black pepper
400 g / 14 oz can 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 cooking salt or kosher salt
1/4 tsp black pepper
1 tbsp maple syrup
1/2 tbsp sriracha
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 or kosher salt
2 tbsp finely chopped coriander or cilantro leaves (substitute parsley if preferred)
3 tbsp toasted pistachios, finely chopped

Instructions

Step 1: Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are about 20 cm/8″ apart to ensure good air circulation.
Step 2: Drain the chickpeas and spread them on a baking tray (they can still be wet). Toss the carrots with the maple syrup, sriracha, olive oil, salt, and black pepper to coat evenly. Place the chickpeas on one tray and carrots on another, positioning the carrots on the top shelf of the oven.
Step 3: Roast the chickpeas for 10 minutes, then remove the tray. Push chickpeas to one side, drizzle with 1 tbsp olive oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well with a spatula and return to the oven for another 20–25 minutes until crispy and golden. Listen for a clattering sound when shaking the tray, or test crispiness by tasting one.
Step 4: Roast the carrots for 30 minutes total, tossing halfway through, until tender and caramelized on the edges.
Step 5: While roasting, prepare the yogurt sauce by mixing plain yogurt, grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. Allow it to sit for at least 20 minutes to develop flavor.
Step 6: If desired, mix additional sauce ingredients (maple syrup and sriracha) until combined for drizzling.
Step 7: To serve, spread the yogurt sauce on a plate, pile on the roasted carrots with all their juices, drizzle with extra sauce if using, then sprinkle crispy chickpeas, chopped coriander, and toasted pistachios on top. Enjoy!

Tips & Variations

Use honey instead of maple syrup for a slightly different sweetness and flavor profile.
Substitute parsley for coriander if you prefer a milder herb taste.
For extra crunch, toast the pistachios just before serving to enhance their flavor.
Adjust sriracha quantity to control the spiciness according to your preference.
If you want a vegan option, replace the yogurt with a dairy-free alternative like coconut or almond yogurt.

Storage

Store leftover roasted carrots and chickpeas separately in airtight containers in the refrigerator for up to 3 days. Keep the yogurt sauce refrigerated as well. To reheat, warm the carrots and chickpeas gently in the oven or microwave until heated through, but serve with fresh yogurt sauce for best texture and flavor.

How to Serve

This image shows a dish with roasted carrots on the left side, their bright orange skin shiny and caramelized with herbs sprinkled on top. On the right, there is a creamy white layer of melted cheese or yogurt spread unevenly across the plate. Scattered all over are small, round, golden-brown chickpeas mixed with drops of bright red oil or sauce, adding color contrast. A silver spoon scoops some of the chickpeas and creamy sauce from the plate, capturing a close-up view of the textures. The entire dish sits on a black surface which contrasts with the food's warm colors, with a few green herb bits sprinkled on top for freshness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas straight from the can?

Yes, drain the chickpeas but do not dry them completely before roasting to help them crisp up in the oven.

How spicy is this dish?

The recipe has a mild to moderate spiciness from the sriracha, which you can easily adjust up or down based on your heat preference.