Roasted carrots with spicy maple glaze, crunchy chickpeas, and creamy yogurt sauce may sound like a bold combination — and it is — but in the most irresistible way. This simple, comforting dish has become a staple in my kitchen, one I love making again and again. And if recipes like this make your heart (and your kitchen) a little happier, subscribe here to get new favorites sent straight to your inbox.
I used to breeze past carrots at the market. They were familiar, sure — colorful, reliable, always tucked into a stew or salad. But never the main attraction. That all changed the day I brought home a bundle of vibrant Dutch carrots, leafy tops still intact, and paired them with sriracha, maple syrup, and a tub of yogurt that had been sitting patiently in the fridge.
What started as a spontaneous side dish became an instant favorite. Sweet, spicy, creamy, crunchy — it hit every craving. The glazed roasted carrots were already rich with flavor, but once I added crispy chickpeas and that velvety lemon-garlic yogurt, I was hooked.
Now, this dish is one I reach for when I want something vibrant but uncomplicated. It’s especially perfect when I need a pantry-friendly dinner that feels fresh, nourishing, and maybe even a little indulgent. Whether it’s a casual dinner at home or a more dressed-up meal with friends, it always looks beautiful on the plate — and even better in bites.
Why This Recipe Feels So Special
Roasting does something magical to carrots — drawing out their natural sugars, giving them that deep caramel hue. When glazed with a blend of sriracha and maple syrup, they go from good to unforgettable. Add in the contrast of crispy chickpeas and smooth yogurt, and it’s a complete flavor journey. Think of it as the cozy cousin to this roasted carrot hummus or the bold sister to this roasted veggie and purple slaw bowl. It’s hearty, colorful, and wholly satisfying — no main dish needed.
Ingredients & Preparation
Everything You’ll Need for This Flavor-Packed Dish
What makes this dish so inviting is how it relies on simple, pantry-friendly ingredients. You might already have most of these on hand. Below is a quick table to help you gather everything you’ll need to make these roasted carrots with spicy maple glaze, crunchy chickpeas, and creamy yogurt sauce.
| Component | Ingredients |
|---|---|
| For the Carrots | 16 Dutch carrots (trimmed), or 600g regular carrots, peeled and quartered |
| Spicy Maple Glaze | 3 tbsp maple syrup, 2 tbsp sriracha, 1½ tbsp olive oil, ¼ tsp salt, ¼ tsp black pepper |
| Crispy Chickpeas | 1 can (400g) chickpeas, 1 tbsp olive oil, ½ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp onion powder, salt & pepper |
| Yogurt Sauce | 1 cup plain yogurt, ½ tsp grated garlic, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, ¼ tsp salt |
| Garnishes | 2 tbsp chopped cilantro or parsley, 3 tbsp toasted pistachios, chopped |
Tools and Easy Substitutions
You won’t need anything fancy here — a few basics from your kitchen will do the job. A baking sheet, mixing bowls, and parchment paper will make cleanup easier and roasting even. If you’re roasting both the carrots and chickpeas at once, consider using two separate pans so they each get perfectly crisp.
For substitutions, you have plenty of flexibility:
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Carrots: If you can’t find Dutch carrots, any firm, regular carrots work beautifully when cut lengthwise.
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Maple syrup: Swap with honey if preferred — it adds a deeper warmth that pairs beautifully with the sriracha.
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Chickpeas: You can use home-cooked chickpeas, just be sure they’re not too wet before roasting.
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Yogurt: Greek yogurt will give you a thicker, tangier base — delicious if you’re leaning toward more creaminess.
Want to turn this into a heartier meal? Pair it with something cozy like this spinach zucchini chickpea bake, or serve it alongside the elegant flavors of these creamy ricotta and spinach stuffed sweet potatoes.
Cooking Instructions & Tips
Step-by-Step: Bringing Everything Together
This dish comes together in layers — and each one adds its own texture and flavor. Don’t rush the roasting step. Let your oven do the heavy lifting, and soon your kitchen will smell absolutely heavenly.
Step 1: Roast the Chickpeas
Drain your chickpeas (no need to dry them). In a bowl, toss them with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread them out on a parchment-lined baking sheet.
Bake at 425°F (220°C) for 25–30 minutes, shaking the tray halfway through. They should be golden and crisp on the outside but tender inside.
Step 2: Prepare the Spicy Maple Glaze
While the chickpeas are roasting, whisk together the maple syrup, sriracha, olive oil, salt, and pepper in a small bowl. Taste and adjust the heat level as needed — more sriracha for a kick, or more syrup for sweetness.
Step 3: Glaze and Roast the Carrots
Place the carrots on a separate lined baking sheet and drizzle generously with the spicy maple glaze. Toss to coat evenly.
Roast for 25–30 minutes, flipping halfway through. They should be fork-tender with slightly caramelized edges.
Step 4: Mix the Yogurt Sauce
In a bowl, whisk together the yogurt, garlic, lemon juice, olive oil, and salt until smooth. Chill until ready to serve — the flavors get even better with time.
Tips & Tricks to Make It Perfect
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Don’t crowd the pans: Roast in a single layer. Overlapping veggies or chickpeas will steam instead of crisp.
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Want extra heat? Add a pinch of cayenne to the glaze or dust the chickpeas post-roast.
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For creamier sauce: Use Greek yogurt or strain regular yogurt for 30 minutes before mixing.
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Make it meal-worthy: Serve over fluffy couscous or alongside this loaded Mediterranean chicken bowl.
Looking for a fresh take on carrots? This recipe delivers more flavor than these roasted beets and carrots with maple vinaigrette — but feel free to combine the two for a vibrant veggie medley.
Serving, Storing & Pairing
How to Serve This Show-Stopping Side (or Main!)
You’ve roasted, glazed, crisped, and stirred — now it’s time to plate. This dish is all about contrast and layering, so don’t rush the final assembly. Start with a generous swoosh of the yogurt sauce on your serving platter or plate. Arrange the roasted carrots right over it, allowing the sauce to peek through.
Top with the crispy chickpeas, sprinkle over the chopped pistachios and fresh herbs, and you’ve got a dish that’s both rustic and elegant. The flavor? Sweet, spicy, creamy, crunchy, tangy — everything your tastebuds crave.
This is a recipe that holds its own, but it also plays nicely with others. Want to go all in on cozy and colorful? Try serving it alongside this vibrant roasted beets and carrots salad with creamy burrata. Or bring in extra protein and texture by plating it next to roasted carrots with whipped ricotta and hot honey for a flavor-packed veggie dinner board.
For a more filling meal, serve these roasted carrots over:
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Warm farro or quinoa
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Herby couscous
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Garlic-rubbed toast or naan
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A smear of hummus and a drizzle of olive oil
This dish is vegetarian, gluten-free, and endlessly versatile — equally at home on a holiday table or a casual weeknight spread.
How to Store & Reheat Leftovers
Leftovers? You’re lucky. This dish stores surprisingly well.
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Refrigerator: Store everything separately in airtight containers. Carrots and chickpeas will keep for 3–4 days; the yogurt sauce for up to 5 days.
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Reheating: Rewarm the carrots and chickpeas in the oven at 350°F (175°C) for 10–12 minutes until heated through. The chickpeas will re-crisp slightly.
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Serving again: Always add the yogurt sauce fresh and garnish just before serving to preserve those textures.
Want to repurpose it? Toss leftovers into a salad, layer them into a wrap, or fold them into grain bowls for a colorful lunch.
Frequently Asked Questions (FAQ)
Can I make this recipe vegan?
Absolutely. Just replace the yogurt with a plant-based alternative — plain unsweetened coconut or cashew yogurt works beautifully. And be sure to use maple syrup instead of honey in the glaze.
Can I use baby carrots or rainbow carrots?
Yes! Baby carrots will roast a bit quicker, so check them around the 20-minute mark. Rainbow carrots make a stunning visual presentation — and each color adds its own subtle flavor twist.
How spicy is the glaze?
The spice is moderate. The maple syrup balances out the sriracha’s heat. If you’re spice-sensitive, start with 1 tablespoon of sriracha and taste-test the glaze before roasting.
Can I make this dish ahead of time?
Yes — with a few adjustments. Roast the carrots and chickpeas in advance, and store them separately. Make the yogurt sauce ahead too. Reheat carrots and chickpeas in the oven before serving, and garnish fresh.
What can I serve this with?
Try it with couscous, quinoa, or pita bread. For extra protein, it pairs well with dishes like this loaded Mediterranean chicken bowl or creamy ricotta stuffed sweet potatoes.
Can I air-fry the chickpeas?
Definitely! Air-fry at 400°F (200°C) for 12–15 minutes, shaking halfway through. Just make sure the chickpeas aren’t too wet before starting.
Conclusion
There’s something so satisfying about transforming simple ingredients into something that feels special. Roasted carrots with spicy maple glaze, crunchy chickpeas, and creamy yogurt sauce is exactly that kind of recipe — accessible, nourishing, and always a hit. The spice of the sriracha, the warmth of the maple, the crunch of chickpeas, and the cool, creamy yogurt create a combination you’ll want to make again and again.
Inspired by classics like this version from RecipeTin Eats, this dish takes familiar flavors and builds something new, vibrant, and memorable. It’s perfect for both casual dinners and fancy spreads, and if you’re into cozy veggie-forward recipes, it’ll fit right in with favorites like this roasted beet and carrot salad or this roasted carrot hummus.
Make it once and it’ll become part of your regular rotation — I promise.
Print
Roasted Carrots with Spicy Maple Glaze and Yogurt Sauce
- Total Time: 55
- Yield: 5 as side, 2–3 as main
Description
Roasted carrots with spicy maple glaze, crunchy chickpeas, and creamy yogurt sauce is a flavor-packed, texture-rich vegetarian dish perfect for both casual dinners and festive spreads. Sweet, spicy, creamy, and crunchy — it’s a cozy favorite made from simple ingredients.
Ingredients
• Carrots (choose one):
• ▢ 16 Dutch carrots, scrubbed clean and tops trimmed (keep 2cm/1″ of tops)
• ▢ 600g / 1.2 lb regular carrots (5 medium), peeled, cut into quarters
• Spicy Maple Sauce (for carrots):
• ▢ 3 tbsp maple syrup (or 2 1/2 tbsp honey)
• ▢ 2 tbsp sriracha
• ▢ 1 1/2 tbsp olive oil
• ▢ 1/4 tsp cooking salt / kosher salt
• ▢ 1/4 tsp black pepper
• Crispy Seasoned Chickpeas:
• ▢ 400g / 14 oz can chickpeas, drained (not dried)
• ▢ 1 tbsp olive oil
• ▢ 1/2 tsp smoked paprika
• ▢ 1/4 tsp garlic powder
• ▢ 1/4 tsp onion powder
• ▢ 1/4 tsp cooking salt / kosher salt
• ▢ 1/4 tsp black pepper
• Extra Sauce (optional):
• ▢ 1 tbsp maple syrup
• ▢ 1/2 tbsp sriracha
• Lemon Garlic Yogurt Sauce:
• ▢ 1 cup plain yogurt
• ▢ 1/2 tsp garlic, finely grated
• ▢ 1 tbsp lemon juice
• ▢ 1 tbsp extra virgin olive oil
• ▢ 1/4 tsp cooking salt / kosher salt
• Garnishes:
• ▢ 2 tbsp finely chopped coriander / parsley
• ▢ 3 tbsp toasted pistachios, finely chopped
Instructions
1. Preheat oven to 425°F (220°C).
2. Toss chickpeas with oil, spices, salt, and pepper. Spread on parchment-lined sheet. Roast for 25–30 minutes until crisp.
3. Whisk maple syrup, sriracha, olive oil, salt, and pepper to make the glaze.
4. Toss carrots with glaze on another baking sheet. Roast for 25–30 minutes, flipping halfway.
5. Combine yogurt, lemon juice, garlic, olive oil, and salt for the sauce. Chill until serving.
6. To serve: spread yogurt sauce, top with carrots, chickpeas, herbs, pistachios, and drizzle extra glaze if using.
Notes
– Use Greek yogurt for extra creaminess.
– You can air-fry chickpeas for extra crunch (400°F for 12–15 minutes).
– Sub honey for maple syrup if preferred.
– Store carrots and chickpeas separately in fridge for up to 4 days.
– Reheat in oven at 350°F for 10–12 minutes.
- Prep Time: 15
- Cook Time: 40
- Method: Roasting
- Cuisine: Middle Eastern, Western