Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce Recipe
A vibrant and flavorful dish featuring spicy maple roasted carrots paired with crispy spiced chickpeas and a cooling garlic yogurt sauce. Perfect as a wholesome appetizer or a side dish, this recipe combines sweet, spicy, and tangy elements with a satisfying crunch from toasted pistachios and chickpeas.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
Carrots & Spicy Maple Sauce
- 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600 g (1.2 lb) regular carrots (5 medium), peeled, 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 / kosher salt
- 1/4 tsp black pepper
Crispy Chickpeas
- 400g (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 / kosher salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup
- 1/2 tbsp sriracha
Yogurt Sauce & Garnish
- 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
- 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat the oven: Set your oven to 200°C/425°F (180°C fan). Arrange the racks with 20 cm/8″ space between them to ensure good air circulation for even roasting.
- Prepare chickpeas and carrots: Drain the chickpeas and spread them on a baking tray while still wet. Toss the peeled and quartered carrots with the spicy maple sauce ingredients (maple syrup, sriracha, olive oil, salt, and pepper). Place the carrots on the top oven shelf and the chickpeas below.
- Cook chickpeas until crispy: After 10 minutes, remove the chickpeas from the oven. Push them to one side of the tray, drizzle with olive oil, and sprinkle the smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss well and return to oven for an additional 20 to 25 minutes until they are crunchy and make a clattering sound when shaken.
- Roast the carrots: Roast the carrots for 30 minutes total, tossing halfway through, until tender and caramelized at the edges.
- Make the yogurt sauce: Combine plain yogurt, grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. Let the mixture rest for at least 20 minutes to allow the flavors to meld.
- Prepare extra sauce: Mix all reserved sauce ingredients until combined and set aside for drizzling.
- Assemble and serve: Spread a generous layer of yogurt sauce on a serving plate. Arrange the roasted carrots on top, including all the pan juices. Drizzle with extra sauce if using. Sprinkle with crispy chickpeas, chopped coriander, and toasted pistachios before serving.
Notes
- Use fresh Dutch carrots for presentation and regular carrots for roasting to get a mix of textures and appearances.
- If honey is preferred over maple syrup, adjust quantity to 2 1/2 tbsp.
- To toast pistachios, dry roast them in a pan over medium heat for 3-5 minutes until fragrant.
- Listen for a clattering sound when shaking the tray as a signal that chickpeas are properly crispy.
Keywords: roasted carrots, crispy chickpeas, spicy maple sauce, yogurt sauce, healthy side dish, vegetarian, easy recipe, fall vegetables
