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Spicy maple roast carrots with crispy chickpeas and yogurt sauce is my colorful standby for adding excitement to any dinner table. Each bite brings a perfect balance of sweet heat bright citrus and cooling yogurt with pops of crunch that keep everyone coming back for seconds. This vibrant vegetarian main or hearty side always feels a little special and is just as at home at a cozy weeknight dinner as it is as the highlight of a holiday spread.
I remember bringing this to my first Friendsgiving and everyone peppered me for the recipe my spicy maple trick is now legendary in our crew
Ingredients
- Carrots: Choose sweet firm carrots ideally with fresh tops they roast up caramelized and gorgeous slices even better if you use Dutch baby carrots for a pretty presentation
- Maple syrup: Select a pure dark maple syrup for the richest taste it marries beautifully with sriracha
- Sriracha: Opt for your favorite brand for heat and tangy punch the sauce makes all the difference
- Olive oil: A peppery extra virgin variety delivers depth to both the carrots and chickpeas
- Salt and black pepper: Use kosher salt for better seasoning and freshly ground pepper for a lively bite
- Chickpeas: Canned chickpeas save time and roast up perfectly crunchy when left a bit wet before the oven
- Smoked paprika: Look for Spanish paprika for maximum smoky flavor it transforms the crispy chickpeas
- Garlic powder and onion powder: Foundation spices give the chickpeas a moreish edge
- Plain yogurt: Go for full fat plain yogurt for lush creaminess Greek yogurt works too
- Lemon juice: Fresh squeezed brightens up the yogurt sauce and rounds out the flavors
- Coriander or parsley: Fresh leafy herbs add color and a citrus note
- Pistachios: Toasting brings out their warm nutty crunch choose unsalted for better control
Step-by-Step Instructions
- Preheat and Prep Oven:
- Start by setting your oven to high heat at 200 C or 425 F for best roasting results. Arrange your racks so there is enough space between for air to circulate this step ensures everything crisps nicely.
- Prepare Chickpeas and Carrots:
- Once you have drained your canned chickpeas spread them directly onto a baking tray while still a little wet. This helps the spices stick. Toss your carrots thoroughly with maple sriracha olive oil salt and black pepper making sure each piece is well coated. Place them on a separate tray.
- Roast Chickpeas and Carrots:
- Slide both trays into the oven with carrots on the top rack for even caramelization. After ten minutes remove the chickpeas to toss them with olive oil paprika garlic powder onion powder salt and pepper. The oil and spices cling to the slightly damp chickpeas for an extra crunchy finish. Return them to the oven for twenty to twenty five minutes until crisp.
- Caramelize Carrots:
- Continue roasting the carrots for a total of thirty minutes. Toss them at the halfway mark to ensure all sides become golden and caramelized. When done the carrots should be fork tender with deeply colored edges.
- Make Yogurt Sauce:
- While everything roasts combine your yogurt with finely grated garlic fresh lemon juice olive oil and salt in a bowl. Allow the sauce to rest at least twenty minutes for flavors to meld into a tangy creamy drizzle.
- Prepare Extra Maple Sriracha Sauce:
- Whisk a small batch of maple syrup and sriracha together for additional drizzling. If you want a bigger kick this sauce is for you.
- Plate and Garnish:
- Smear the yogurt sauce generously onto a wide plate. Arrange the caramelized carrots over the sauce and scrape all roasting juices from the tray onto the plate for maximum flavor. Shower with crispy chickpeas and top with a flurry of chopped coriander and toasted pistachios then serve while still warm.
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Crispy chickpeas are my favorite snack in this dish I often double the batch so I have some left over for tossing into salads or snacking straight off the tray. My kids always gather around when they come out of the oven listening for the satisfying rattle that means they are done.
Storage Tips
This dish keeps well in the fridge. Covered leftovers will last up to four days though the chickpeas lose crispness. Refrigerate yogurt sauce separately. If meal prepping roast the carrots and chickpeas a day ahead and reheat under a hot broiler or in a toaster oven to refresh the texture.
Ingredient Substitutions
Swap honey for maple syrup if needed for a different kind of sweetness. Use baby rainbow carrots for a festive touch. Substitute dairy free yogurt in the sauce for a vegan version. For added crunch roasted sunflower seeds or pecans stand in well for pistachios and parsley offers a nice herbal note if cilantro is not your thing.
Serving Suggestions
Serve these carrots as the main event over steamed rice or quinoa for a complete meal. Tuck leftovers into wraps with greens or pile atop a roasted veggie grain bowl. They shine on a party platter alongside dips or as a side to roasted poultry or grilled tofu.
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This dish feels like a taste of the Middle East and Mediterranean perfect for any occasion and always a crowd pleaser.
Frequently Asked Questions
- → How do you get carrots caramelised and tender?
Roast carrots at a high heat, turning halfway, until they're soft and golden-brown on the edges. The maple glaze helps with caramelisation.
- → What makes the chickpeas extra crispy?
Drain chickpeas but don't dry them; their moisture ensures a crisp shell after baking in oil and spices.
- → Can I use honey instead of maple syrup?
Yes, honey is a suitable substitute and will create a similar sweet and sticky glaze on the carrots.
- → Is the yogurt sauce essential?
The yogurt sauce adds balance and tanginess, but you can enjoy the dish without it or swap for a dairy-free option.
- → What herbs and garnishes work well?
Fresh coriander, parsley, and toasted pistachios add freshness and crunch, but use any herbs or nuts you prefer.