Description
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Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
This dish brings together three simple components to create an irresistible flavor explosion: spicy maple-roasted carrots, crispy chickpeas, and a cooling yogurt sauce. The sweetness of the carrots is perfectly complemented by the crunch of seasoned chickpeas, while the creamy yogurt adds a delightful contrast. Not only is this a great vegetarian side, but it’s hearty enough to be served as a main meal! Whether you’re hosting a dinner or enjoying a wholesome lunch, this recipe is bound to impress.
Carrots:
600 g (1.2 lb) carrots, peeled, cut into quarters
3 tbsp maple syrup
2 tbsp sriracha
1 1/2 tbsp olive oil
Salt and pepper to taste
Crispy Chickpeas:
400 g can chickpeas, drained
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and pepper to taste
Yogurt Sauce:
1 cup plain yogurt
1/2 tsp grated garlic
1 tbsp lemon juice
1 tbsp olive oil
Salt to taste
Directions
1. Preheat oven to 200°C (425°F).
2. Toss carrots with maple syrup, sriracha, olive oil, salt, and pepper.
3. Spread chickpeas on a tray, bake for 10 minutes, then season with oil and spices.
4. Roast carrots and chickpeas for 30 minutes until tender and crispy.
5. Mix yogurt sauce ingredients, spread on a plate, top with roasted veggies, and serve.
Prep Time: 15 min
Kcal: 304 per serving
