Description
These Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce are a delightful combination of sweet, spicy, and tangy flavors. The roasted carrots are caramelized to perfection, paired with crispy chickpeas for added texture, and finished with a creamy yogurt sauce. This dish is a great vegetarian main or a hearty side that will impress your guests.
Ingredients
Scale
Roasted Carrots:
- 2 pounds carrots, peeled and halved lengthwise
- 3 tablespoons olive oil, divided
- 2 tablespoons maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Crispy Chickpeas:
- 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- Pinch of salt and pepper
Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 small garlic clove, grated
- 2 tablespoons fresh parsley or cilantro, chopped for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare the carrots: Toss carrots with 2 tablespoons olive oil, maple syrup, smoked paprika, cumin, chili powder, salt, and pepper. Spread on a baking sheet.
- Prepare the chickpeas: Toss chickpeas with olive oil, salt, and pepper. Spread on a separate baking sheet.
- Roast: Roast both trays for 25-30 minutes, stirring halfway, until carrots are caramelized and chickpeas are crispy.
- Make the yogurt sauce: Whisk together Greek yogurt, lemon juice, tahini, and garlic until smooth.
- Serve: Spread yogurt sauce on a platter, arrange carrots on top, add crispy chickpeas, and garnish with parsley or cilantro.
Notes
- For extra heat, add a pinch of cayenne pepper to the spice mix.
- The yogurt sauce can be made a day ahead and chilled.
- This dish works beautifully as a vegetarian main or hearty side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 9 g
- Sodium: 370 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 5 mg
