Description
This vibrant and flavorful recipe features spicy maple roasted carrots paired with crispy chickpeas and a refreshing yogurt sauce. Perfect as a healthy side or a light vegetarian main, the carrots are coated in a sweet and spicy glaze, roasted to caramelized perfection alongside paprika-seasoned chickpeas, and complemented by a creamy cumin-infused yogurt drizzle.
Ingredients
Scale
Roasted 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.
- Season the Carrots: In a large bowl, toss the carrots with olive oil, maple syrup, chili flakes, cayenne pepper (if using), cumin, salt, and pepper until 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 with olive oil, paprika, garlic powder, salt, and pepper.
- Arrange Chickpeas on Baking Sheet: Spread the chickpeas in a single layer on one of the prepared baking sheets.
- Arrange Carrots on Baking Sheet: Arrange the seasoned carrots on the other baking sheet in a single layer.
- Roast Vegetables and Chickpeas: 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 roasting to ensure even crispiness.
- Make the Yogurt Sauce: While roasting, whisk together Greek yogurt, lemon juice, honey (if using), cumin, salt, and pepper in a small bowl until smooth and creamy.
- Assemble the Dish: Transfer the roasted carrots to a serving platter and top with crispy chickpeas.
- Drizzle and Garnish: Drizzle the yogurt sauce over the top and garnish with chopped fresh cilantro if desired.
- Serve: Serve immediately as a vibrant side dish or a light vegetarian main course.
Notes
- For extra heat, increase chili flakes or add more cayenne pepper.
- Ensure chickpeas are well dried before roasting for maximum crispiness.
- Maple syrup adds sweetness that balances spice; adjust amount to taste.
- Use Greek yogurt for a thick and creamy sauce; substitute with dairy-free yogurt for vegan option.
- The dish is best served fresh to enjoy the chickpeas’ crisp texture.
