Description
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is a vibrant and flavorful dish that combines the natural sweetness of maple-glazed roasted carrots with the crunch of crispy chickpeas and the cooling effect of a tangy yogurt sauce. This dish brings together textures and tastes in a perfect harmony of sweet, spicy, and creamy, making it a fantastic side or vegetarian main course. It’s a balanced and nutritious dish that will spice up any meal!
Ingredients
Scale
For the 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
For the 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
For the 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 for easy cleanup.
- Prepare the Carrots:
- If using regular carrots, peel and cut them into sticks or rounds. For baby carrots, leave them whole or slice them in half lengthwise.
- In a large bowl, toss the carrots with olive oil, maple syrup, chili flakes, cayenne pepper (if using), cumin, salt, and pepper. Make sure the carrots are evenly coated.
- Prepare the Crispy Chickpeas:
- Pat the chickpeas dry with a paper towel to remove excess moisture. Place them in a separate bowl and toss them with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the chickpeas in a single layer on one of the prepared baking sheets.
- Roast the Carrots and Chickpeas:
- Arrange the seasoned carrots on the other baking sheet in a single layer.
- Roast both the chickpeas and carrots in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized and the chickpeas are golden and crispy. Stir the chickpeas halfway through the roasting time to ensure even crispiness.
- Make the Yogurt Sauce:
- While the carrots and chickpeas are roasting, whisk together the Greek yogurt, lemon juice, honey (if using), cumin, salt, and pepper in a small bowl until smooth and creamy.
- Assemble the Dish:
- Once the carrots and chickpeas are roasted, transfer the carrots to a serving platter and top them with the crispy chickpeas.
- Drizzle the yogurt sauce over the top and garnish with fresh chopped cilantro if desired.
- Serve:
- Serve immediately as a vibrant side dish or a light vegetarian main course.
Notes
- You can adjust the spice level by adding more or less chili flakes or cayenne pepper depending on your preference.
- If you don’t have fresh cilantro, parsley works as a great garnish as well.
- For a vegan version, swap the Greek yogurt for a plant-based yogurt, such as coconut or almond milk yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 230
- Sugar: 14g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 5mg