Description
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
This dish brings together three simple components to create an irresistible flavor explosion: spicy maple-roasted carrots, crispy chickpeas, and a cooling yogurt sauce. The sweetness of the carrots is perfectly complemented by the crunch of seasoned chickpeas, while the creamy yogurt adds a delightful contrast. Not only is this a great vegetarian side, but it’s hearty enough to be served as a main meal! Whether you’re hosting a dinner or enjoying a wholesome lunch, this recipe is bound to impress.
Carrots:
600 g (1.2 lb) carrots, peeled, cut into quarters
3 tbsp maple syrup
2 tbsp sriracha
1 1/2 tbsp olive oil
Salt and pepper to taste
Crispy Chickpeas:
400 g can chickpeas, drained
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and pepper to taste
Yogurt Sauce:
1 cup plain yogurt
1/2 tsp grated garlic
1 tbsp lemon juice
1 tbsp olive oil
Salt to taste
Directions
1. Preheat oven to 200°C (425°F).
2. Toss carrots with maple syrup, sriracha, olive oil, salt, and pepper.
3. Spread chickpeas on a tray, bake for 10 minutes, then season with oil and spices.
4. Roast carrots and chickpeas for 30 minutes until tender and crispy.
5. Mix yogurt sauce ingredients, spread on a plate, top with roasted veggies, and serve.
Prep Time: 15 min
Kcal: 304 per serving
Step-by-Step Guide
1. Prep: Preheat your oven to 200°C (425°F). Line two baking sheets with parchment paper. Prepare the carrots by peeling and cutting them into even-sized quarters lengthwise.
2. Season Carrots: In a large bowl, whisk together the maple syrup, sriracha, and 1 1/2 tbsp olive oil. Add the carrots, season with salt and pepper, and toss until thoroughly coated. Arrange them in a single layer on one baking sheet.
3. Crisp Chickpeas: Pat the drained chickpeas very dry with a clean kitchen towel. Spread them on the second baking sheet, drizzle with 1 tbsp olive oil, and toss with smoked paprika, garlic powder, salt, and pepper. Bake the chickpeas on their own for 10 minutes.
4. Roast: After 10 minutes, place the tray of carrots in the oven alongside the chickpeas. Roast everything together for 25-30 minutes, until the carrots are tender and caramelized and the chickpeas are deeply golden and crisp.
5. Make Sauce & Assemble: While roasting, mix the yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Spread the sauce on a serving platter. Once roasted, arrange the carrots and chickpeas over the sauce. Serve immediately.
Serving Suggestions
This versatile dish shines in multiple ways. Serve it as a stunning vegetarian main over a bed of quinoa or couscous. It makes an excellent side for grilled chicken or fish. For a casual meal, pile the components into warm pita bread with fresh herbs. Garnish with chopped cilantro, toasted pine nuts, or a sprinkle of za’atar for extra flair.
How-to Summary
Create a flavorful vegetarian dish by roasting maple-sriracha coated carrots and seasoned chickpeas together at 200°C (425°F) for 30 minutes. Serve over a simple, creamy garlic-yogurt sauce spread on a platter.
Frequently Asked Questions
Can I make this ahead of time? You can prepare the yogurt sauce up to 2 days in advance. For best texture, roast the carrots and chickpeas just before serving, as the chickpeas lose crispness over time.
What can I use instead of sriracha? For a different heat profile, substitute harissa paste, gochujang, or a mix of chili powder and a touch of vinegar.
How do I get my chickpeas extra crispy? The key is drying them thoroughly after rinsing. Removing the loose skins also helps. Ensure they are in a single layer, not crowded, on the baking sheet.
Is this recipe gluten-free and vegan? It is naturally gluten-free. To make it vegan, use a plant-based yogurt alternative (like coconut or soy yogurt) for the sauce.
My carrots aren’t caramelizing. What’s wrong? They may be crowded on the pan, steaming instead of roasting. Use two sheets if needed. Also, ensure your oven is fully preheated and the maple syrup mixture is coating them well.
Common Mistakes to Avoid
- Not Drying Chickpeas: Skipping the step of patting the chickpeas dry results in steamed, soggy beans instead of crispy ones.
- Crowding the Pan: Overloading the baking sheets prevents proper air circulation and caramelization. Use two sheets.
- Underseasoning: Be generous with salt and pepper on both the carrots and chickpeas before roasting to build foundational flavor.
- Mixing Components Too Early: Adding the crispy chickpeas to the yogurt sauce ahead of time will make them soft. Assemble just before serving.
Conclusion
This Spicy Maple Roast Carrots recipe is a masterclass in balancing flavors and textures—sweet, spicy, creamy, and crunchy. It’s a simple yet impressive dish that proves vegetarian cooking can be deeply satisfying and full of contrast. By following the detailed steps and avoiding common pitfalls, you’ll create a memorable meal perfect for any occasion. Enjoy the process and the delicious results!