Spicy maple roast carrots with crispy chickpeas and yogurt sauce

That sounds like an incredible combination of textures and flavors. You get the earthy sweetness from the carrots, a spicy kick from the maple glaze, and that perfect crunch from the chickpeas—all balanced by a cool, creamy yogurt base.

Here is a recipe to bring this dish to life.

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## **Spicy Maple Roast Carrots & Crispy Chickpeas**

*Serves: 4 as a side | Prep time: 10 mins | Cook time: 30 mins*

### **The Ingredients**

| Component | What You'll Need |

| --- | --- |

| **The Roast** | 1 lb carrots (halved lengthwise), 1 can (15oz) chickpeas (rinsed & dried), 2 tbsp olive oil |

| **Spicy Maple Glaze** | 2 tbsp maple syrup, 1 tsp sriracha (or harissa), ½ tsp cumin, ½ tsp smoked paprika, salt & pepper |

| **Yogurt Sauce** | ½ cup Greek yogurt, 1 tbsp lemon juice, 1 clove garlic (minced), fresh dill or parsley |

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### **The Instructions**

1. **Prep the Oven:** Preheat your oven to **200°C (400°F)**. Line a large sheet pan with parchment paper.

2. **Season & Roast:** Toss the carrots and chickpeas on the pan with olive oil, salt, and pepper. Roast for **15 minutes**.

3. **Glaze:** In a small bowl, whisk together the maple syrup, sriracha, cumin, and smoked paprika. Drizzle the glaze over the carrots and chickpeas, tossing well to coat.

4. **Crisp it Up:** Return to the oven for another **10–15 minutes** until the carrots are tender and caramelized, and the chickpeas are crunchy.

5. **The Sauce:** While the vegetables roast, mix the yogurt, lemon juice, and garlic.

6. **Assemble:** Spread the yogurt sauce on a large platter. Pile the warm carrots and chickpeas on top. Garnish with fresh herbs and an extra drizzle of olive oil.

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### **Pro Tips for Success**

* **Dry the Chickpeas:** The secret to "crispy" chickpeas is getting them as dry as possible with a paper towel before roasting.

* **Don't Crowd the Pan:** If the carrots are too close together, they will steam instead of roast. Use two pans if necessary.

> **Note:** If you want even more texture, top the finished dish with some toasted sliced almonds or pomegranate seeds for a pop of brightness.

Would you like me to suggest a main protein that would pair well with this side dish?