Spicy Maple Roasted Carrots with Crispy Chickpeas

Name: Spicy Maple Roasted Carrots with Crispy Chickpeas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: 16 Dutch carrots; 600 g regular carrots, peeled and cut into quarters; 400 g canned chickpeas, drained; 1 cup plain yogurt; 3 tbsp maple syrup; 2 tbsp sriracha; 1 1/2 tbsp olive oil; 1 tbsp extra-virgin olive oil; 3 tbsp toasted pistachios; 2 tbsp finely chopped coriander / cilantro leaves; 1 tbsp lemon juice; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/2 tsp garlic, minced; 1/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper

Elevate your vegetable game with these vibrant roasted carrots glazed in a spicy maple sauce. Served over a creamy garlic yogurt and topped with crunchy spiced chickpeas, this dish perfectly balances sweet, heat, and texture.

Servings5 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

Dutch carrots
16
regular carrots, peeled and cut into quarters
600 g
canned chickpeas, drained
400 g
plain yogurt
1 cup
maple syrup
3 tbsp
sriracha
2 tbsp
olive oil
0.5 tbsp
extra-virgin olive oil
1 tbsp
toasted pistachios
3 tbsp
finely chopped coriander / cilantro leaves
2 tbsp
lemon juice
1 tbsp
smoked paprika
0.5 tsp
garlic powder
0.3 tsp
onion powder
0.3 tsp
garlic, minced
0.5 tsp
cooking salt / kosher salt
0.3 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

Preheat your oven to 200°C (400°F) or 180°C for fan-forced. Position the oven racks about 20cm (8 inches) apart to allow for optimal air circulation.

Drain the chickpeas and spread them onto a baking tray while still slightly damp. On a separate tray, toss the Dutch carrots and regular carrot quarters with maple syrup, sriracha, olive oil, salt, and pepper until well coated.

Place both trays in the oven, ensuring the carrots are on the top rack. Roast for 10 minutes.

Remove the chickpea tray from the oven. Push the chickpeas to one side, drizzle with a little extra oil, and sprinkle with smoked paprika, garlic powder, and onion powder. Toss well with a spatula to coat, then return to the oven for another 20–25 minutes until they are golden and crispy.

Continue roasting the carrots for a total of 30 minutes, tossing them halfway through, until they are tender and beautifully caramelized on the edges.