Ingredients
Scale
For the Carrots
- 16 Dutch carrots or 600g regular carrots
- 2 tbsp maple syrup
- 1 tbsp cumin seeds
- 4 tbsp garlic oil
- Juice and zest of 1 lemon
- Salt and black pepper, to taste
For the Chickpeas
- 400g canned chickpeas (drained but slightly moist)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
For the Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 small garlic clove, grated
- Juice of 1 lemon
- 1 tbsp extra virgin olive oil
- Pinch of salt
For the Maple-Sriracha Glaze
- 2 tbsp maple syrup
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp olive oil
- Salt and pepper, to taste
Toppings (Optional)
- Fresh cilantro or parsley, chopped
- Toasted pistachios, roughly chopped
Instructions
- Prepare the Carrots
- Preheat oven to 190°C (375°F).
- Wash and peel carrots, slicing diagonally into 1/2-inch pieces.
- Toss carrots with maple syrup, cumin seeds, garlic oil, lemon juice and zest, salt, and pepper.
- Roast the Carrots
- Spread seasoned carrots on a baking sheet lined with parchment paper.
- Roast for 20–25 minutes, tossing halfway, until tender and caramelized.
- Prepare the Chickpeas
- Drain chickpeas and spread on a baking sheet. Roast for 10 minutes to remove moisture.
- Toss chickpeas with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Roast for another 20–25 minutes, stirring occasionally, until crispy and golden.
- Make the Yogurt Sauce
- Combine yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl. Stir well and let sit for 20 minutes to meld flavors.
- Prepare the Maple-Sriracha Glaze
- Mix maple syrup, sriracha, olive oil, salt, and pepper. Adjust thickness by simmering (for thicker) or adding more maple syrup and sriracha (for thinner).
- Assemble the Dish
- Spread yogurt sauce on a serving plate. Arrange roasted carrots on top, drizzling with any leftover juices and glaze.
- Top with crispy chickpeas, fresh cilantro, and toasted pistachios.
Notes
- The chickpeas are best served fresh as they stay crispy for about 2 hours after roasting.
- The yogurt sauce can be prepared a day in advance and stored in the fridge.
- Leftovers can be stored for up to 4 days, but let them come to room temperature before serving to avoid reheating the yogurt sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 362 kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg