Spicy maple roast carrots with crispy chickpeas and yogurt sauce

Spicy Maple Roast Carrots

with Crispy Chickpeas & Zesty Yogurt Sauce

This dish balances the earthy sweetness of roasted carrots with a fiery maple glaze, protein-packed crispy chickpeas, and a cooling herb yogurt sauce. It works perfectly as a substantial side or a vegetarian main.

Ingredients

The Roast

Carrots: 1 lb (500g) rainbow or orange carrots, scrubbed and halved lengthwise (or kept whole if slender).

Chickpeas: 1 can (15) oz, drained, rinsed, and patted very dry.

Olive Oil: 3 tbsp.

Maple Syrup: 2 tbsp.

Spices: 1 tsp smoked paprika, 1/2 tsp cayenne pepper (adjust for heat), 1 tsp ground cumin, salt, and black pepper.

The Yogurt Sauce

Greek Yogurt: 1/2 cup plain (full fat preferred).

Lemon: 1/2 lemon, juiced.

Garlic: 1 small clove, grated or finely minced.

Tahini (Optional): 1 tbsp for extra nuttiness.

Fresh Herbs: 2 tbsp chopped mint or cilantro.

Garnish

Toasted sesame seeds or crushed pistachios.

Extra fresh herbs.

A drizzle of chili oil (optional).

Instructions

1. Prep the Vegetables

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Pro Tip: The secret to crispy chickpeas is removing as much moisture as possible. After patting them dry, let them air dry for 10 minutes while you prep the carrots.

2. Season and Roast

In a large bowl, whisk together the olive oil, maple syrup, smoked paprika, cayenne, cumin, salt, and pepper.

Add the carrots and chickpeas to the bowl and toss until everything is thoroughly coated in the spicy maple mixture. Spread them out on the baking sheet in a single layer. Ensure the carrots aren't overcrowded so they roast rather than steam.

Roast for 25–30 minutes, tossing halfway through, until the carrots are tender and charred at the edges, and the chickpeas are golden and crunchy.

3. Make the Yogurt Sauce

While the carrots are roasting, combine the yogurt, lemon juice, garlic, and tahini (if using) in a small bowl. Stir in the chopped herbs and season with a pinch of salt. If the sauce is too thick, add a teaspoon of water until it reaches a "drizzle-able" consistency.

4. Assemble

Spread a generous layer of the yogurt sauce onto a serving platter. Arrange the roasted carrots on top, then scatter the crispy chickpeas over the carrots.

Finish with a sprinkle of toasted seeds/nuts, fresh herbs, and an optional extra drizzle of maple syrup or chili oil if you want more "kick."

Recipe Variations

Vegan Option: Use coconut yogurt or a tahini-lemon dressing instead of Greek yogurt.

Added Crunch: Add half a cup of sliced almonds to the sheet pan during the last 10 minutes of roasting.

Extra Heat: Swap the cayenne for Harissa paste or Gochujang in the maple glaze.