Description
These Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce are a delightful combination of sweet and spicy flavors. Perfect as a side dish or appetizer, this dish is easy to make and bursting with Mediterranean-inspired tastes.
Ingredients
Scale
Carrots:
- 1 pound carrots, peeled and halved lengthwise
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 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 oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss carrots: In a large bowl, toss the carrots with 1 tablespoon olive oil, maple syrup, smoked paprika, cumin, cayenne, salt, and pepper. Spread them on one side of the baking sheet.
- Toss chickpeas: In the same bowl, toss chickpeas with the remaining olive oil, salt, and pepper. Spread them on the other side of the sheet.
- Roast: Roast for 25–30 minutes, flipping the carrots halfway through, until carrots are caramelized and chickpeas are golden and crispy.
- Prepare yogurt sauce: While the vegetables roast, mix the yogurt, lemon juice, olive oil, garlic, and a pinch of salt in a small bowl. Adjust seasoning to taste.
- Serve: Spread yogurt sauce on a platter or individual plates. Top with roasted carrots and crispy chickpeas. Garnish with fresh herbs, lemon zest, and optional red pepper flakes.
Notes
- Use rainbow carrots for extra color.
- The yogurt sauce can be made ahead and kept in the fridge for up to 3 days.
- Add a spoonful of tahini to the sauce for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 7g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
