If you’re looking for a showstopper vegetable dish that balances sweetness, heat, crunch, and creamy tang, you simply have to try these Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce! Exploding with flavor and texture, it’s an unforgettable combination that turns humble carrots and pantry staples into a side (or even a main!) worthy of center stage.
Why You’ll Love This Recipe
- Epic Flavor Explosion: Every bite is a dance of sweet maple glaze, zingy sriracha, and cooling creamy yogurt.
- Texture Galore: You’ll swoon over the combo of caramelized, tender carrots, crispy spiced chickpeas, and a dreamy sauce.
- Totally Versatile: Serve it as a vibrant side, show-stopping vegetarian main, or as part of a mezze spread.
- Make-Ahead Friendly: Many elements can be prepped in advance, making entertaining a breeze!
Ingredients You’ll Need
What I adore about Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is that every ingredient is there for a reason—each one brings a unique pop of taste, color, or personality to the plate. You likely have most of these on hand, and together, they create absolute veggie magic!
- Carrots (Dutch or regular): Dutch carrots look gorgeous and roast up beautifully, but any carrots will do—just cut them to a similar size for even cooking.
- Maple syrup (or honey): The sweet foundation of the glaze, maple brings a rich, caramel depth; honey works delightfully, too.
- Sriracha: The essential kick! Sriracha adds vibrant heat and a hint of tang, but adjust to your preference for more or less spice.
- Olive oil: Helps carrots caramelize and gets chickpeas ultra crispy—use your best for the yogurt sauce.
- Chickpeas (canned): Give instant crunch and protein; they’re the perfect savory topping here.
- Smoked paprika, garlic powder, onion powder: These spices infuse the chickpeas with irresistible, smoky, layered flavor.
- Plain yogurt: Tangy and creamy, it’s the cool, luscious contrast to the glaze and heat.
- Fresh garlic and lemon juice: Just a touch of each brings the yogurt sauce to life!
- Coriander (cilantro) or parsley: Fresh herbs add a hit of color and brightness; use whatever you love most.
- Toasted pistachios: For crunch, color, and a lovely nutty finish. Optional, but so highly recommended!
- Salt and pepper: Absolutely essential for building flavor at every turn.
Variations
The best part about Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is how adaptable it is—swap, add, or adjust to make it your own. Whether you need to suit dietary preferences or just want to play with flavors, you’ll have so much creative freedom here!
- Make it vegan: Use plant-based yogurt (such as coconut or cashew) and swap honey for maple syrup if using.
- Choose different spices: Try adding cumin, za’atar, or garam masala to the chickpeas for a whole new flavor profile.
- Add roasted veggies: Include parsnips, sweet potatoes, or cauliflower along with the carrots for color and variety.
- Nut-free option: Simply omit the pistachios or swap in toasted pumpkin or sunflower seeds for crunch.
- Dial up (or down) the spice: Play with the amount of sriracha to suit your ideal heat level.
How to Make Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Step 1: Prep the Oven & Veggies
Start by preheating your oven to 200°C/425°F (180°C fan) and arrange the racks for good air circulation. Scrub or peel your carrots—whether you’re using cute Dutch baby carrots or regular ones cut into long wedges—and drain your chickpeas (no need to dry, the moisture helps crisp them up later!). Line everything up so you’re ready to go.
Step 2: Toss Carrots in Spicy Maple Sauce
In a large bowl, combine maple syrup (or honey), sriracha, olive oil, salt, and pepper. Add the carrots and toss them really well so every piece gets coated in that glossy, fiery glaze. Spread the carrots on a baking tray in a single layer—crowding them means less caramelization!
Step 3: Get Chickpeas Ready to Roast
Spread the freshly drained chickpeas (still damp!) on a second tray. Pop both trays in the oven: carrots go on the top shelf, chickpeas underneath. After 10 minutes, pull out the chickpeas, drizzle on olive oil, and sprinkle the chickpea spice blend (smoked paprika, garlic powder, onion powder, salt, and pepper). Toss thoroughly for even seasoning, then return to the oven.
Step 4: Roast Until Glorious & Crispy
Carrots will need about 30 minutes total, with a flip or gentle toss halfway through for golden, caramelized edges. The chickpeas will usually be crispy and aromatic after another 20–25 minutes—listen for their cheerful clatter when you shake the tray! (If you love extra crisp, leave them a little longer, but don’t let them turn rock hard.)
Step 5: Mix the Lemon Garlic Yogurt Sauce
In a bowl, stir together the plain yogurt, finely grated fresh garlic, lemon juice, olive oil, and salt. Let it sit for at least 20 minutes so those flavors can mingle—trust me, that hint of garlic and lemony zing is everything paired with the sweet-spicy carrots.
Step 6: Optional: Whip Up Extra Sauce
If you like an added kick and a glossy finishing drizzle, whisk together a little extra maple syrup and sriracha. This is totally up to you, but highly recommended for an extra punch at serving time!
Step 7: Assemble and Serve
Spread the yogurt sauce generously on your serving plate, then mound up the caramelized carrots—don’t forget to scrape up every last bit of their sticky, saucy glaze! Drizzle over any extra sauce if you made it, then finish with crispy chickpeas, fresh coriander or parsley, and those gorgeous chopped, toasted pistachios. That’s it…get ready to dig in!
Pro Tips for Making Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
- Caramelization is Key: Give your carrots ample space on the tray—crowding means steaming instead of those beautiful golden edges!
- Chickpea Crunch Secret: Start roasting chickpeas while damp and then toss with oil and spices for that signature crispy-outside, creamy-inside texture.
- Let the Yogurt Rest: Allowing the garlic and lemon flavors to develop before serving brings the sauce to another level—20 minutes is perfect.
- Vary the Heat: If you’re nervous about spice, use less sriracha initially and let guests add more with the extra sauce!
How to Serve Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Garnishes
To give these Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce the royal treatment, don’t skip the finishing touches: a shower of fresh coriander or parsley, a scattering of toasted pistachios (or your favorite seeds), and maybe an extra drizzle of that sweet-spicy glaze. Each garnish elevates both the flavors and the looks!
Side Dishes
These roast carrots are brilliant alongside fluffy couscous, a lemony quinoa salad, or simple grilled meats or tofu. For a full vegetarian feast, try them as a main next to warm pita, tabbouleh, or a platter of homemade hummus and olives.
Creative Ways to Present
For wow-factor presentation, spoon the yogurt sauce in swooshes on a big platter, pile the carrots in the center, then scatter chickpeas and pistachios over the top. Alternatively, layer everything in individual bowls for impressive lunch prep or pack into wraps for a picnic-friendly twist. They’re also lovely as part of a larger mezze table!
Make Ahead and Storage
Storing Leftovers
Store any leftovers of your Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce in airtight containers in the fridge. For best texture, keep the carrots, chickpeas, and yogurt sauce separate, but if they end up combined, it will still be delicious—just expect less crisp from the chickpeas by day two!
Freezing
While the carrots themselves freeze fairly well (just reheat gently to maintain texture), chickpeas lose their crunch after freezing, and yogurt sauce can separate. If you want to prep ahead, freeze only the plain roasted carrots, then make the chickpeas and yogurt sauce fresh for serving.
Reheating
To reheat, warm the carrots in a hot oven or skillet until just heated through; avoid microwaving, which can make them soggy. Chickpeas are best enjoyed the day they’re made, but you can re-crisp them on a tray in a hot oven for a few minutes. The yogurt sauce is served cold, so just stir before using.
FAQs
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Can I make Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce ahead of time?
Absolutely! You can roast the carrots and chickpeas up to a day ahead and store them separately. The yogurt sauce can also be made in advance—just give it a good stir before using. For best texture, assemble everything just before serving.
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Is the dish very spicy? How can I adjust the heat?
The sriracha glaze does have a gentle heat that mellows as it roasts, but you’re in control! Start with less chili if you’re spice-sensitive and let guests add extra sauce at the table if they’d like more kick.
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Can I use baby carrots or rainbow carrots for this recipe?
Definitely! Baby carrots and rainbow carrots both work beautifully and add an extra splash of color—just try to cut them to similar sizes for even roasting.
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What should I do if my chickpeas aren’t crispy?
Be patient—the chickpeas need enough time and space in the oven to crisp up. Make sure they’re spread in a single layer and roast until you hear them clatter when you shake the tray. Enjoy them fresh for the best crunch!
Final Thoughts
I hope you love Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce as much as I do—there’s just something magical about this mix of flavors and textures! If you try it, leave a comment and let me know how you served yours. Happy roasting, friends!
Print
Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 as a side, 2 – 3 as a main 1x
- Category: Baking
- Method: Oven
Description
Delight your taste buds with this flavorful dish of spicy maple roast carrots accompanied by crispy chickpeas and a tangy yogurt sauce. Perfect for a side or main course, this dish offers a tantalizing combination of textures and tastes that will leave you craving for more.
Ingredients
Carrots:
- 16 Dutch carrots , scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600 g/ 1.2 lb regular carrots (5 medium), peeled, cut into quarters (Note 1)
Spicy maple sauce (for carrots):
- 3 tbsp maple syrup (or 2 1/2 tbsp honey)
- 2 tbsp sriracha
- 1 1/2 tbsp olive oil
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Crispy seasoned chickpeas:
- 400g/ 14 oz can chickpeas , drained but not dried
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Extra sauce (optional) – Note 2
- 1 tbsp maple syrup
- 1/2 tbsp sriracha
Lemon garlic yogurt sauce:
- 1 cup plain yogurt
- 1/2 tsp garlic , finely grated
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 tsp cooking salt / kosher salt
Garnishes:
- 2 tbsp finely chopped coriander/cilantro leaves (sub parsley)
- 3 tbsp toasted pistachios , finely chopped (Note 3)
Instructions
- Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8″ apart (for air circulation).
- Chickpeas & carrots – Drain the chickpeas then spread on a tray (still wet). Toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).
- Crispy chickpeas – Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). Push them to one side of the tray, drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they’re crispy (listen for the clatter when you shake the tray – or eat one! Note 4).
- Carrots 30 min – Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.
- Yogurt Sauce – Mix the ingredients in a bowl and set aside for at least 20 minutes to allow the flavours to develop.
- Extra sauce – Mix until combined.
- Assemble – Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray. Drizzle with extra sauce, if using. Sprinkle over chickpeas, then coriander and pistachios. EAT!
Notes
- Spice note: Not that spicy, roasting takes the spicy edge off sriracha a bit. If you’re concerned, cut back; then, if you want more spiciness at the end, just add a bit more sriracha when making up the Extra Sauce.
- Carrots – I use dutch for visual purposes and because when I made this for the photos, dutch carrots were on special. But regular carrots can be used in a pinch. Cut them vertically into dutch-carrot width long pieces (quarters for normal carrots, half for small ones).
- Extra sauce – I like to add a touch of extra sauce at the end because all the sauce caramelises in the oven and coats the carrots (as intended). I also like the vinegary tang that the sriracha brings to the dish.
- Pistachios – A late addition to this dish included in the video that just made it even better! For flavor and also looks good. But it’s optional. Toast over medium heat in a dry skillet (no oil) until there are small golden patches. Remove, cool, chop.
- Roasted chickpeas should be crispy on the outside but still soft on the inside. The initial 10-minute dry roasting will make these oven chickpeas crispier than the usual technique of air or towel drying then roasting, but they will never be as crispy as deep frying (and that’s ok, our hips are happy with this) and they don’t stay crispy for longer than 2 hours UNLESS you roast them for 45 minutes until they are rock hard all the way through (these are a little too hard to eat, in my opinion).
- Leftovers will keep pretty well for a day; bring to room temperature then eat (it’s a bit messy to separate yogurt from carrots to heat the carrots). Otherwise, keep the components separate and heat the carrots. Oven chickpeas don’t stay crispy for longer than a couple of hours.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: 15g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
