Spicy maple roast carrots with crispy chickpeas and yogurt sauce
User Reviews
5
Spicy maple roast carrots with crispy chickpeas and yogurt sauce
Description
In this recipe, carrots are tossed in a maple syrup and sriracha mixture that balances sweetness with mild heat. Roasting at high temperature softens the carrots and encourages caramelization on the edges. Chickpeas are dried and roasted in two stages: an initial dry roast to crisp the exterior, followed by tossing in olive oil and spices before finishing for a flavorful, crunchy texture. The yogurt sauce includes lemon juice, garlic, and olive oil, providing a cooling contrast to the spicy carrots and savory chickpeas.
The dish can be enjoyed as a flavorful side featuring a contrast of textures—the tender carrots, crispy chickpeas, and smooth yogurt sauce. Garnishes like coriander and toasted pistachios add herbaceous notes and an extra crunch. The maple and sriracha flavors combine to offer gentle warmth without overpowering the natural sweetness of the carrots.
Tips from the notes include adjusting the sriracha for milder heat, using either Dutch or regular carrots cut appropriately, and adding extra sauce at the end for a tangy finish. Chickpeas should be eaten within a couple of hours for best crispness, or roasted longer if a harder texture is preferred. Leftovers keep well when stored separately and served at room temperature.
Ingredients
Carrots (choose one):
- 16 carrots scrubbed clean and tops trimmed (keep 2cm/1" of tops for looks, Dutch
- 600 g/ 1.2 lb carrots 5 medium), peeled, cut into quarters (Note 1, regular
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 kosher salt or cooking salt
- 1/4 tsp black pepper
Crispy seasoned chickpeas:
- 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 kosher salt or cooking salt
- 1/4 tsp black pepper
Extra sauce (optional) - Note 2
- 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 kosher salt or cooking salt
Garnishes:
- 2 tbsp Coriander sub parsley, cilantro leaves, finely chopped
- 3 tbsp pistachios finely chopped (Note 3, toasted
Instructions
- Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8" apart (for air circulation).
- Chickpeas & carrots - Drain the chickpeas then spread on a tray (still wet). Toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).
- Crispy chickpeas - Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). Push them to one side of the tray, drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 - 25 minutes until they're crispy (listen for the clatter when you shake the tray - or eat one! Note 4).
- Carrots 30 min - Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.
- Yogurt Sauce - Mix the ingredients in a bowl and set aside for at least 20 minutes to allow the flavours to develop.
- Extra sauce - Mix until combined.
- Assemble - Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray. Drizzle with extra sauce, if using. Sprinkle over chickpeas, then coriander and pistachios. EAT!
Notes
- Adjust the sriracha quantity to manage the desired level of spiciness; extra sauce can boost heat at serving time.
- Use Dutch carrots for appearance or regular carrots quartered lengthwise as a substitute.
- Toast pistachios in a dry skillet over medium heat until lightly golden before chopping to enhance flavor.
- For crunchier chickpeas, extend roasting to 45 minutes, but note they may become quite hard.
- Store leftovers separately and reheat carrots before serving; chickpeas lose crispness over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5as a side, 2 - 3 as a main
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304cal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 632mg | 26% |
| Potassium | 683mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 20221IU | 404% |
| Vitamin C | 14mg | 16% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
