Savory Spicy Maple Roast Carrots That Will Wow Your Tastebuds

Delightful Spicy Maple Roast Carrots that masterfully blend sweetness and spice for a quick and nutritious vegetarian dish.

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Prep Time 10

Cook Time 30

Yogurt Sauce Resting Time 20

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Carrots

1 kg Carrots Consider using Dutch carrots for added visual flair.
4 tablespoons Maple Syrup Adds essential sweetness and caramelization; honey can be used if needed.
2 teaspoons Sriracha Delivers a warming spice; adjust the amount to suit your taste.
3 tablespoons Olive Oil Essential for roasting and enhancing flavors.
1 teaspoon Cooking Salt Fundamental for seasoning.
1 teaspoon Black Pepper Enhances all flavors.

For the Chickpeas

1 can Canned Chickpeas Drain well for the crispiest results.
1 teaspoon Smoked Paprika Adds depth and smoky flavor.
1 teaspoon Garlic Powder Boosts flavor without chopping.
1 teaspoon Onion Powder Adds another layer of warmth.

For the Yogurt Sauce

1 cup Plain Yogurt Opt for Greek yogurt for richness.
2 cloves Garlic Fresh garlic elevates the yogurt’s flavor.
2 tablespoons Lemon Juice Brightens up the sauce.
2 tablespoons Coriander/Cilantro Fresh garnish to elevate presentation and flavor.

Optional Garnish

1/4 cup Toasted Pistachios Adds delightful crunch.

Equipment

Oven
baking tray
Large bowl

Method

Instructions

Preheat your oven to 200°C (425°F), ensuring good air circulation.
Drain canned chickpeas and spread them evenly on a baking tray. Place in the oven for about 10 minutes to dry out.
Toss fresh carrots in a large bowl with maple syrup, sriracha, olive oil, salt, and black pepper. Set aside.
Remove chickpeas from oven, season with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Return to oven and roast for 20-25 minutes until crispy.
Place tossed carrots onto a baking tray in a single layer. Roast in the oven for 30 minutes, tossing halfway through.
Combine plain yogurt, minced garlic, lemon juice, olive oil, and a pinch of salt in a bowl. Mix and let sit for about 20 minutes.
Spread the creamy yogurt sauce on a plate, arrange spicy maple roast carrots on top, and sprinkle with crispy chickpeas and garnish with coriander or pistachios.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 33gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 2mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 15000IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Store leftover spicy maple roast carrots and chickpeas separately in airtight containers in the fridge for up to 3 days to maintain freshness. Reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes until warmed through.

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