Description
Spicy maple roast carrots elevate humble vegetables into a spectacular side dish. Crispy chickpeas and tangy yogurt sauce create a perfect balance of heat, sweetness, and creamy texture you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 Dutch carrots, scrubbed clean with tops trimmed (keep 2 centimeters/1 inch of tops for presentation)
- 600 grams / 1.2 pounds regular carrots (5 medium), peeled and cut into quarters
- 400 grams / 14 ounces can chickpeas, drained but not dried
Spices and Seasoning:
- 3 tablespoons maple syrup (or 2.5 tablespoons honey)
- 2 tablespoons sriracha
- 1.5 tablespoons olive oil
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.5 teaspoon cooking salt / kosher salt
- 0.5 teaspoon black pepper
Additional Ingredients:
- 1 cup plain yogurt
- 0.5 teaspoon garlic, finely grated
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped coriander/cilantro leaves (or parsley)
- 3 tablespoons toasted pistachios, finely chopped
Instructions
- Heat the oven to a high temperature, positioning the racks to allow optimal air circulation for even roasting.
- Drain the chickpeas while maintaining slight moisture, then distribute them on a baking tray. Coat the carrots with a vibrant mixture of maple syrup, sriracha, olive oil, salt, and pepper in a separate mixing bowl.
- Transfer both trays to the oven, positioning the carrots on the upper rack. After 10 minutes, remove the chickpea tray for seasoning.
- Drizzle olive oil over the chickpeas and generously dust with smoked paprika, garlic powder, onion powder, salt, and pepper. Thoroughly mix to ensure even coating. Return to the oven and roast until they develop a satisfying crunch and produce a rattling sound when shaken.
- Continue roasting the carrots for a total of 30 minutes, rotating midway to achieve even caramelization and tender golden edges.
- Prepare the yogurt sauce by whisking together yogurt, freshly grated garlic, zesty lemon juice, olive oil, and a pinch of salt. Allow the flavors to meld for at least 20 minutes.
- Create an optional amplified sauce by combining maple syrup and sriracha for an extra flavor punch.
- Artfully spread the yogurt sauce on a serving plate, carefully arranging the roasted carrots and scraping all caramelized juices from the tray. Embellish with the optional maple-sriracha drizzle, crispy chickpeas, fresh herbs, and toasted pistachios for a textural masterpiece.
- Serve immediately to capture the perfect harmony of sweet, spicy, creamy, and crunchy elements.
Notes
- Impress dinner guests with this vibrant, flavor-packed dish that transforms humble carrots into a gourmet experience.
- Maximize crispiness by ensuring chickpeas are thoroughly dried and spread in a single layer during roasting.
- Create a make-ahead friendly recipe by preparing yogurt sauce and roasting components up to a day in advance, keeping elements separate until serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 14g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg