Description
This Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce recipe offers a deliciously vibrant and healthy vegetarian dish. Roasted baby carrots are coated with a flavorful blend of maple syrup and spices and paired with crunchy, smoky chickpeas. Finished with a creamy cumin-spiced yogurt sauce and fresh cilantro, it’s perfect as a flavorful side or a light main course.
Ingredients
Scale
Carrots
- 1 lb (450g) baby carrots, peeled (or regular carrots cut into sticks)
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/4 teaspoon ground cumin (optional, for added depth)
- Salt and pepper, to taste
Crispy Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional, for sweetness)
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to ensure easy cleanup after roasting.
- Prepare the Carrots: If using regular carrots, peel and cut them into sticks or rounds. For baby carrots, leave them whole or slice them lengthwise in half for even roasting.
- Toss the Carrots with Seasonings: In a large bowl, combine the carrots with olive oil, maple syrup, chili flakes, cayenne pepper (if using), ground cumin, salt, and pepper. Toss well to coat each carrot evenly with the mixture.
- Prepare the Chickpeas: Pat the drained chickpeas dry with paper towels to remove excess moisture. Place them in a separate bowl and toss with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Arrange Chickpeas for Roasting: Spread the seasoned chickpeas out in a single layer on one of the prepared baking sheets, ensuring they are not crowded for maximum crispiness.
- Arrange Carrots for Roasting: Arrange the coated carrots in a single layer on the second prepared baking sheet to allow even roasting.
- Roast Carrots and Chickpeas: Place both baking sheets in the preheated oven. Roast for 25 to 30 minutes, stirring the chickpeas halfway through to ensure they crisp evenly. Roast until the carrots are tender and slightly caramelized and the chickpeas are golden and crispy.
- Make the Yogurt Sauce: While roasting, whisk together the Greek yogurt, lemon juice, honey (if using), ground cumin, salt, and pepper in a small bowl until smooth and creamy.
- Assemble the Dish: Once done roasting, transfer the carrots to a serving platter. Top with the crispy chickpeas evenly distributed over the carrots.
- Drizzle and Garnish: Drizzle the prepared yogurt sauce over the carrots and chickpeas. Garnish with freshly chopped cilantro if desired for a fresh, herbal note.
- Serve: Serve this dish immediately as a vibrant side or a light vegetarian main course, enjoying the balance of sweet, spicy, crunchy, and creamy flavors.
Notes
- For extra heat, increase the chili flakes and cayenne pepper to taste.
- Use regular paprika if smoked paprika is unavailable, but smoked paprika adds a nice depth of flavor.
- You can omit the honey in the yogurt sauce to reduce sugar content or to keep it vegan by substituting with a plant-based yogurt and maple syrup.
- Make sure chickpeas are dried well before roasting to achieve maximum crispiness.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven to restore crispiness.
