Description
These Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce are a flavorful and satisfying dish that combines roasted carrots in a spicy maple glaze, crispy seasoned chickpeas, and a tangy yogurt sauce.
Ingredients
Units
Scale
Carrots (choose one):
- 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 carrots):
- 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 seasoned 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
Extra sauce (optional):
- 1 tbsp maple syrup
- 1/2 tbsp sriracha
Lemon garlic 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
Garnishes:
- 2 tbsp finely chopped coriander/cilantro leaves
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat the oven: Preheat the oven to 200°C/425°F (180°C fan) and arrange the racks.
- Chickpeas & carrots: Drain chickpeas and spread on a tray. Toss carrots with Spicy Maple Sauce and roast both in the oven.
- Crispy chickpeas: Remove chickpeas from the oven after 10 minutes, season, and roast until crispy.
- Roast carrots: Roast carrots for 30 minutes until tender and caramelized.
- Yogurt Sauce: Mix yogurt sauce ingredients and set aside.
- Assemble: Spread yogurt sauce on a plate, place carrots, drizzle with extra sauce, add chickpeas, coriander, and pistachios. Serve.
Notes
- Adjust spiciness level by reducing sriracha.
- Add extra sauce at the end for more flavor.
- Toasting pistachios adds flavor and texture.
- Roasted chickpeas should be crispy outside and soft inside.
