Description
This vibrant Spicy Maple Roast Carrots recipe features tender, caramelized carrots coated in a sweet and spicy maple syrup and sriracha glaze, paired with crispy roasted chickpeas seasoned with smoked paprika and garlic. Served alongside a refreshing garlic lemon yogurt sauce, and garnished with fresh coriander and toasted pistachios, this dish brings a delightful balance of flavors and textures perfect for a nutritious side or a light main course.
Ingredients
Scale
Carrots
- 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600g / 1.2 lb regular carrots (5 medium), peeled, cut into quarters
Spicy Maple Sauce
- 3 tbsp maple syrup (or 2 1/2 tbsp honey)
- 2 tbsp sriracha
- 1 1/2 tbsp olive oil
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crispy Chickpeas
- 400g / 14 oz can chickpeas, drained
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 tbsp maple syrup
- 1/2 tbsp sriracha
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 cooking salt / kosher salt
Garnish
- 2 tbsp finely chopped coriander (cilantro) leaves
- 3 tbsp toasted pistachios, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 200°C/425°F (180°C fan) and arrange the racks for roasting the vegetables and chickpeas.
- Prepare Chickpeas and Carrots: Drain the canned chickpeas and spread them on a baking tray. Toss the Dutch and regular carrots with the spicy maple sauce made by mixing maple syrup (or honey), sriracha, olive oil, salt, and black pepper. Arrange the carrots and chickpeas separately on the trays for roasting.
- Start Roasting Chickpeas: Place the chickpeas in the oven and roast for 10 minutes until they begin to dry out.
- Season and Continue Roasting Chickpeas: Remove chickpeas from the oven, toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, maple syrup, and sriracha. Return the chickpeas to the oven and roast them until they become crispy, about 15-20 more minutes.
- Roast Carrots: Roast the carrots in the oven for about 30 minutes until they are tender and caramelized, turning halfway through to ensure even cooking.
- Prepare Yogurt Sauce: While the carrots and chickpeas are roasting, combine plain yogurt, finely grated garlic, lemon juice, extra virgin olive oil, and salt in a bowl. Mix well and set aside.
- Plate and Garnish: Spread the yogurt sauce on a serving plate. Arrange the roasted carrots on top, drizzle additional yogurt sauce if desired, add crispy chickpeas, sprinkle with finely chopped coriander leaves, and finish with chopped toasted pistachios. Serve immediately.
Notes
- Use Dutch carrots for visual appeal as their tops are kept trimmed nicely; regular carrots provide bulk and sweetness.
- You can substitute honey for maple syrup if preferred.
- To make this vegan, substitute plain yogurt with a plant-based yogurt alternative.
- Roasting times for chickpeas may vary depending on oven temperature and chickpea dryness; watch for crispiness as the indicator.
- Adjust sriracha quantity to suit your preferred spice level.
