Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
A delightful dish that combines roasted carrots with crispy chickpeas and a refreshing yogurt sauce, bringing warmth and flavor to your dining table.
Ingredients
For the Carrots and Chickpeas
- 1 lb carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper Adjust according to spice preference
- to taste Salt & pepper
- 1 can chickpeas, drained and rinsed (15 oz / 425 g)
For the Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tsp lemon juice
- 1/2 tsp ground cumin
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the carrots with olive oil, maple syrup, smoked paprika, cayenne, salt, and pepper.
- Spread the carrots in a single layer on half of the baking sheet.
- Toss the chickpeas with olive oil, smoked paprika, salt, and pepper, and spread them on the other half of the baking sheet.
Cooking
- Roast for 20–25 minutes, tossing halfway, until the carrots are tender and caramelized, and the chickpeas are crispy.
Making the Sauce
- In a small bowl, mix the Greek yogurt with lemon juice, cumin, and salt to make the yogurt sauce.
Serving
- Serve the roasted carrots and crispy chickpeas on a platter, drizzled with yogurt sauce. Garnish with fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results, ensuring the chickpeas remain crisp. Not ideal for freezing due to texture but yogurt sauce can be frozen.