Name: Roasted Carrots with Spicy Maple Glaze and Yogurt Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: • ▢ 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; • ▢ 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; • ▢ 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; • ▢ 1 tbsp maple syrup; • ▢ 1/2 tbsp sriracha; • ▢ 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; • ▢ 2 tbsp finely chopped coriander / parsley; • ▢ 3 tbsp toasted pistachios, finely chopped

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

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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