Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is a delightful dish that combines sweet and spicy flavors with a satisfying crunch. This recipe features roasted carrots coated in a sweet and spicy maple sauce, paired with crunchy roasted chickpeas and topped with a creamy yogurt sauce. It’s perfect for a cozy dinner or a vibrant side dish at your next gathering.

Why Make This Recipe

This recipe is both delicious and simple to prepare. Using everyday ingredients, it transforms humble carrots and chickpeas into a tasty and colorful meal. The balance of sweet maple syrup, spicy sriracha, and cooling yogurt makes each bite exciting. Not only is it a treat for your taste buds, but it’s also healthy and packed with nutrients. Plus, it can easily be customized to suit your preferences.

How to Make Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

Ingredients

• 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
• 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
• 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

Directions

1. Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8″ apart for good air circulation.

2. For the chickpeas and carrots, drain the chickpeas and spread them on a tray while still wet. Toss the carrots with maple syrup, sriracha, olive oil, salt, and pepper. Place both trays in the oven, putting the carrots on the top shelf.

3. After 10 minutes, remove the chickpeas from the oven. Push them to one side of the tray, drizzle with oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well and return to the oven for another 20-25 minutes. They are done when they are crispy.

4. Roast the carrots for 30 minutes, tossing halfway through, until they are tender and caramelized on the edges.

5. For the yogurt sauce, mix all the ingredients in a bowl and let it sit for at least 20 minutes to allow the flavors to mix well.

6. Assemble the dish: Spread the yogurt sauce on a plate. Place the roasted carrots on top, scraping any juices from the tray. Drizzle with extra maple and sriracha sauce if desired. Add the crispy chickpeas, coriander, and chopped pistachios. Enjoy!

How to Serve Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

Serve this dish warm or at room temperature. It’s great as a main dish or as a side dish to complement grilled meats or roasted vegetables. The yogurt sauce adds a creamy element that enhances the flavors and balances the spice from the sriracha.

How to Store Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

Store any leftovers in an airtight container in the refrigerator. The carrots and chickpeas will stay fresh for up to three days. The yogurt sauce can also be kept in the fridge for the same period. Just reheat the carrots and chickpeas before serving again for the best texture.

Tips to Make Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

• Ensure that the chickpeas are drained well. This helps them become extra crispy in the oven.
• Feel free to adjust the level of sriracha based on your spice preference.
• If you don’t have Dutch carrots, you can substitute them with baby carrots or any other type of carrots you prefer.

Variations

You can change up the flavors by using different spices in the chickpeas or adding vegetables like bell peppers or Brussels sprouts to the mix. If you want a vegan option, replace the yogurt with a dairy-free yogurt alternative.

FAQs

Can I use frozen carrots for this recipe?

While fresh carrots are recommended for the best texture and flavor, you can use frozen carrots if necessary. Just make sure to thaw and drain them well before roasting.

How can I make this recipe spicier?

If you love heat, you can add more sriracha to both the carrot mixture and the yogurt sauce. You can also sprinkle some red pepper flakes on top when serving.

Can I prepare this dish in advance?

Yes, you can prep the ingredients ahead of time. You can cut the carrots and mix the sauce a few hours before cooking. Just store them separately in the fridge until you’re ready to cook.

Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

A delightful dish that combines sweet and spicy flavors with crunchy roasted chickpeas and creamy yogurt sauce, perfect for a cozy dinner or as a vibrant side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

For the roasted carrots

• 16 pieces Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
• 600 g regular carrots (5 medium), peeled, cut into quarters
• 3 tbsp maple syrup (or 2 1/2 tbsp honey)
• 2 tbsp sriracha
• 1.5 tbsp olive oil
• 0.25 tsp cooking salt / kosher salt
• 0.25 tsp black pepper

For the crispy chickpeas

• 400 g can chickpeas, drained but not dried
• 1 tbsp olive oil
• 0.5 tsp smoked paprika
• 0.25 tsp garlic powder
• 0.25 tsp onion powder
• 0.25 tsp cooking salt / kosher salt
• 0.25 tsp black pepper
• 1 tbsp maple syrup
• 0.5 tbsp sriracha

For the yogurt sauce

• 1 cup plain yogurt
• 0.5 tsp garlic, finely grated
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 0.25 tsp cooking salt / kosher salt
• 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
• 3 tbsp toasted pistachios, finely chopped

Instructions

 

Preparation

• Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8″ apart for good air circulation.
• Drain the chickpeas and spread them on a tray while still wet.
• Toss the carrots with maple syrup, sriracha, olive oil, salt, and pepper.

Roasting

• Place both trays in the oven, putting the carrots on the top shelf.
• After 10 minutes, remove the chickpeas from the oven. Push them to one side of the tray, drizzle with oil, and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well and return to the oven for another 20-25 minutes until crispy.
• Roast the carrots for 30 minutes, tossing halfway through, until they are tender and caramelized on the edges.

Yogurt Sauce

• Mix all yogurt sauce ingredients in a bowl and let sit for at least 20 minutes to allow the flavors to mix well.

Assembly

• Spread the yogurt sauce on a plate, place the roasted carrots on top, scraping any juices from the tray.
• Drizzle with extra maple and sriracha sauce if desired, and add crispy chickpeas, coriander, and chopped pistachios. Enjoy!

Notes

Ensure that the chickpeas are drained well for extra crispiness. Adjust sriracha based on your spice preference. This dish can be served at room temperature or warm, and is great as a main dish or side.

Keyword Crispy Chickpeas, Roasted Vegetables, Spicy Maple Carrots, vegan option, Yogurt Sauce