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Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

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These Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce combine sweet, spicy, creamy, and crunchy elements in one colorful dish. Roasted carrots glazed with maple syrup are topped with crispy chickpeas and a cooling lemon-garlic yogurt sauce for the perfect vegetarian side or light main.

Ingredients

  • 1 pound carrots, peeled and halved or quartered lengthwise
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika or chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 1 tablespoon olive oil (for chickpeas)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced or grated
  • 1 tablespoon olive oil (for sauce)
  • Salt and pepper, to taste
  • Optional garnishes: chopped parsley, cilantro, or mint; lemon zest; toasted seeds

Instructions

  1. Preheat oven to 425°F (220°C). Toss carrots with maple syrup, olive oil, paprika, cayenne, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
  2. While carrots roast, toss chickpeas with olive oil, cumin, garlic powder, and salt. Spread on a separate baking sheet and roast for 20–30 minutes, shaking occasionally until crispy.
  3. In a bowl, whisk together Greek yogurt, lemon juice, garlic, olive oil, salt, and pepper. Chill until ready to serve.
  4. To serve, spread yogurt sauce on a plate, layer roasted carrots on top, and scatter with crispy chickpeas.
  5. Garnish with herbs, lemon zest, or toasted seeds. Serve warm or at room temperature.

Notes

  • Dry chickpeas thoroughly before roasting for maximum crispiness.
  • Use baby carrots if preferred, but halve them lengthwise for even roasting.
  • Substitute tahini sauce for a dairy-free or vegan option.
  • Carrots and chickpeas can be made ahead and reheated for serving.

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