Description
This Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce recipe offers a flavorful Mediterranean-inspired side dish featuring caramelized carrots, crunchy roasted chickpeas, and a tangy yogurt sauce. It’s an easy, wholesome, and vibrant dish perfect as a side or appetizer.
Ingredients
Scale
Vegetables and Chickpeas
- 1 pound carrots, peeled and halved lengthwise
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
For Roasting
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt to taste
Garnish
- Fresh parsley or cilantro
- Lemon zest
- Red pepper flakes (optional)
Instructions
- Preheat and Prepare Carrots: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, toss the peeled and halved carrots with 1 tablespoon olive oil, maple syrup, smoked paprika, cumin, cayenne pepper, salt, and black pepper until evenly coated.
- Arrange Carrots on Baking Sheet: Spread the seasoned carrots on one side of the prepared baking sheet in a single layer to ensure even roasting.
- Prepare Chickpeas: Using the same bowl, toss the drained and patted dry chickpeas with the remaining 1 tablespoon olive oil, salt, and black pepper, coating well.
- Add Chickpeas to Baking Sheet: Spread the chickpeas on the other side of the baking sheet in a single layer alongside the carrots.
- Roast Carrots and Chickpeas: Roast in the preheated oven for 25–30 minutes. Flip the carrots halfway through the cooking time to promote even caramelization. Roast until the carrots are tender and caramelized and the chickpeas are golden and crispy.
- Prepare Yogurt Sauce: While roasting, combine the plain Greek yogurt, lemon juice, olive oil, minced garlic, and a pinch of salt in a small bowl. Mix well and adjust seasoning as needed. The sauce can be made ahead and refrigerated.
- Serve: Spread the yogurt sauce on a serving platter or individual plates. Top with the roasted carrots and crispy chickpeas. Garnish with fresh parsley or cilantro, lemon zest, and optionally sprinkle red pepper flakes for extra heat.
Notes
- Use rainbow carrots for a more colorful presentation.
- The yogurt sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Add a spoonful of tahini to the yogurt sauce for a richer and creamier texture.
