Description
This vibrant Spicy Maple Roast Carrots recipe combines tender roasted carrots glazed with sweet maple syrup and warming spices, topped with crispy roasted chickpeas and a tangy, creamy yogurt sauce. Perfect as a flavorful side dish or a light vegetarian main, it balances sweetness, heat, and freshness in every bite.
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 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.
- Toss Carrots with Seasoning: In a large bowl, toss the carrots with olive oil, maple syrup, chili flakes, cayenne pepper (if using), cumin, salt, and pepper ensuring even coating.
- Prepare Crispy Chickpeas: Pat the chickpeas dry with a paper towel to remove excess moisture. Toss them in a separate bowl with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange Chickpeas: Spread the seasoned chickpeas in a single layer on one of the prepared baking sheets.
- Arrange Carrots: Place the seasoned carrots in a single layer on the other baking sheet.
- Roast Carrots and Chickpeas: Roast both in the preheated oven for 25-30 minutes until carrots are tender and caramelized and chickpeas are golden and crispy, stirring chickpeas halfway through for even cooking.
- Make Yogurt Sauce: While roasting, whisk together Greek yogurt, lemon juice, honey (if using), cumin, salt, and pepper until smooth in a small bowl.
- Assemble Dish: Transfer the roasted carrots to a serving platter and top with the crispy chickpeas.
- Drizzle Sauce and Garnish: 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
- Adjust chili flakes and cayenne pepper for desired heat level.
- Drying chickpeas well is key to achieving crispiness.
- Use parchment-lined baking sheets for easy cleanup.
- Regular carrots can be substituted for baby carrots if desired.
- The yogurt sauce can be made ahead and refrigerated, but add fresh lemon juice before serving for best flavor.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative and omit honey or use maple syrup.
- Stir chickpeas halfway during roasting to ensure even crispiness.
