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)