Spicy Maple Roasted Carrots (Print Version)
# Ingredients:
→ Carrots
01 -
16 Dutch carrots or 600g regular carrots, scrubbed and trimmed
→ Spicy Maple Sauce
02 -
3 tablespoons maple syrup
03 -
2 tablespoons sriracha
04 -
1½ tablespoons olive oil
05 -
¼ teaspoon kosher salt
06 -
¼ teaspoon black pepper
→ Crispy Chickpeas
07 -
400g can chickpeas, drained
08 -
1 tablespoon olive oil
09 -
½ teaspoon smoked paprika
10 -
¼ teaspoon garlic powder
11 -
¼ teaspoon onion powder
12 -
¼ teaspoon kosher salt
13 -
¼ teaspoon black pepper
→ Extra Sauce (Optional)
14 -
1 tablespoon maple syrup
15 -
½ tablespoon sriracha
→ Lemon Garlic Yogurt Sauce
16 -
1 cup plain yogurt
17 -
½ teaspoon garlic, finely grated
18 -
1 tablespoon lemon juice
19 -
1 tablespoon extra virgin olive oil
20 -
¼ teaspoon kosher salt
→ Garnishes
21 -
2 tablespoons finely chopped cilantro
22 -
3 tablespoons toasted pistachios, chopped
# Instructions:
01 -
Preheat oven to 425°F (200°C). Arrange racks 8 inches apart for air circulation.
02 -
Spread drained chickpeas on tray. Toss carrots with spicy maple sauce. Place both in oven, carrots on top shelf.
03 -
Remove chickpeas after 10 minutes, season with oil and spices. Return to oven for 20-25 minutes until crispy.
04 -
Roast carrots for 30 minutes, tossing halfway, until tender and caramelized.
05 -
Mix yogurt sauce ingredients and let rest 20 minutes. If using extra sauce, combine maple syrup and sriracha.
06 -
Spread yogurt sauce on plate. Top with carrots and their juices. Add extra sauce if using, sprinkle with chickpeas, cilantro, and pistachios.
# Notes:
01 -
Components keep best when stored separately
02 -
Chickpeas stay crispy for about 2 hours
03 -
Can substitute honey for maple syrup
04 -
Can use regular carrots cut into quarters