This is a combination of three simple things that come together into a devilishly delicious dish: maple roast carrots with a subtle hit of spice, crispy seasoned chickpeas and a cooling, creamy garlic yogurt sauce. Substantial, impressive side or meat-free meal!
Spicy maple roast carrots with crispy chickpeas and yogurt sauce
I love dishes like this. Take nice-but-nothing-spectacular things. In today’s case, spicy maple roasted carrots (3 ingredients), crispy chickpeas (crack a can) and a yogurt sauce.
Individually – fine.
Together – INCREDIBLE!
The thing here that makes this so special is the contrast of flavours and textures. Sweet and spicy from the carrots. Crunchy and savoury from the chickpeas. Creamy and cooling from the lemony garlic yogurt sauce.
It is so, so, SO very good!
I also think you’ll appreciate the convenience of the making process. Both the carrots and chickpeas cook in the oven at the same time, taking around 30 minutes for the carrots to become caramelised and tender, and the chickpeas crispy and clattering across the tray.
You do big swirly smears of the yogurt sauce on a platter, pile the glistening carrots on top and shower with the crunchy chickpeas, stand back and you immediately know you’ve just made something moreishly delicious!
How much do you wish that spoon was heading towards your mouth right now??
Ingredients
Here’s what you need to make these loaded spicy maple roast carrots. Actually not that much! I’ve just broken it up into groups for ease of reading.
Carrot options
I like the visuals of dutch carrots but you can use ordinary carrots instead. Just cut them in quarters or half lengthwise so they are around the same width as dutch carrots.
Spicy maple sauce for roasting
Just sriracha (for spiciness and vinegar) and maple syrup. You can use honey instead, though I really love the flavour maple brings to this dish.
Crispy roasted chickpeas
Just a can of chickpeas and a simple seasoning adds great crunch and extra fun to this dish! It also adds starch which turns it into meal-territory.
lemon garlic yogurt sauce
Here’s what you need for the yogurt sauce. This is a simple, powerhouse sauce that’s incredibly versatile that I use frequently, from Chicken Shawarma wraps to draping over roasted pumpkin, koftas to lamb borek. Use a good Greek or Greek-style yogurt if you can, else any plain yogurt (not sweetened or flavoured).
How to make it
Toss and roast. That’s really all it takes! The chickpeas and spicy maple roast carrots will both take around 30 minutes in the oven so we can do them both at the same time.
Dry roast plain chickpeas – Drain the chickpeas, spread them out on a tray then roast for 10 minutes. After many years of baking chickpeas, I can definitely say this makes oven baked chickpeas crispier than if you air dry or dry them with tea towels, not to mention faster and more convenient!
Season – Then toss the chickpeas with the oil, salt, pepper and seasonings. I just do this on the tray – if you’d got a rubber spatula, you can scrape-and-toss pretty effectively just straight on the tray.
Roast – Then roast the chickpeas for a further 20 to 25 minutes until they are crispy. You’ll know just by shaking the tray when they’re ready as they will clatter noisily around on the tray.
Toss the carrots in the sriracha, maple syrup, salt, pepper and oil.
Roast 30 minutes – Spread on the tray then bake for 30 minutes until the carrots are tender and they are a bit caramelised.
Yogurt sauce – Mix the ingredients until combined.
Extra sauce (optional) – I also like to mix up just a splash of plain maple and sriracha to pour over as extra sauce. Mainly for extra sauce, because the sauce used to roast the carrots is caramelised onto the carrots as we want, rather than remaining in a pool on the tray, and I like the fresh vinegary hit that the sriracha brings to the dish. But it’s optional!
Assemble – Then to assemble, spread the yogurt sauce on a plate. Pile on the carrots, including scraping out any juice left on the tray. Pour over the extra maple-sriracha sauce, then tumble over the chickpeas. Sprinkle with coriander (and pistachios as an optional extra, if using) then serve immediately!
How to serve these loaded spicy maple roast carrots
Think beyond the side dish!
As a meal – Hand on heart, what you see in the photos was my lunch then dinner (I was stuffing carrots in warmed pita breads)
Salad lunch spread* with friends – This clunky titled concept is something I like to especially do for lunch gatherings with friends. I put out a selection of what I call “substantial salads” (ie not just a bowl of leafy greens), crusty bread, and usually some crudités with hummus or feta dip. This dish is definitely going to make my next salad lunch spread!
I like doing these salad spreads because it’s something different, people alway like a selection of dishes, I choose salads that can be prepared ahead and it’s usually an easy way to deal with the inevitable presence of someone gluten-free, vegetarian and/or “trying to be healthy”.
As a side dish. Yes, I had to list it! And definitely an occasion-worthy side dish.
There you go! I’d love to know what you think of this dish. I always get a touch nervous with recipes I just invent on a whim, usually when I get inspired when I see a particular ingredient on special (in this case, dutch carrots!). – Nagi x
Watch how to make it
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Spicy maple roast carrots with crispy chickpeas and yogurt sauce
Ingredients
Carrots (choose one):
- 16 Dutch carrots , scrubbed clean and tops trimmed (keep 2cm/1″ of tops for looks)
- 600 g/ 1.2 lb regular carrots (5 medium), peeled, cut into quarters (Note 1)
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 but 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) – Note 2
- 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/cilantro leaves (sub parsley)
- 3 tbsp toasted pistachios , finely chopped (Note 3)
Instructions
- Preheat the oven to 200°C/425°F (180°C fan). Arrange the oven racks so they are 20 cm/8" apart (for air circulation).
- Chickpeas & carrots – Drain the chickpeas then spread on a tray (still wet). Toss the carrots with the Spicy Maple Sauce ingredients. Put both trays in the oven (carrots on the top shelf).
- Crispy chickpeas – Remove the oven dried chickpeas from the oven after 10 minutes (Note 4). Push them to one side of the tray, drizzle with the oil and sprinkle with the chickpea spices, salt and pepper. Toss well using a rubber spatula, then return to the oven for a further 20 – 25 minutes until they're crispy (listen for the clatter when you shake the tray – or eat one! Note 4).
- Carrots 30 min – Roast the carrots for 30 minutes, tossing halfway, until they are tender and caramelised on the edges.
- Yogurt Sauce – Mix the ingredients in a bowl and set aside for at least 20 minutes to allow the flavours to develop.
- Extra sauce – Mix until combined.
- Assemble – Spread the yogurt sauce on a plate. Pile on the carrots, scraping out every drop of juices on the tray. Drizzle with extra sauce, if using. Sprinkle over chickpeas, then coriander and pistachios. EAT!
Recipe Notes:
Nutrition Information:
Life of Dozer
Since Dozer and I started meeting readers in “real life”, he’s been blessed with adorable gifts from generous people. Here is a memorable one. It’s handmade. So touched a reader took the time to make this!! I just love it. 😇
Wow Nagi, you did it again!
We just finished this dish, won’t have to use the dishwasher, plates completely clean, ha, ha
Will just boast a little here…my partner picked our carrots fresh from the garden, sorry everyone, you must be a little jealous….the dish was spectacular!!
Insanely delicious. I used homemade maple syrup and it worked well. Will definitely make again. Might add some baby spinach next time.
But just asking: As a side dish to what? It’s so great I’m not sure what to serve it with.
Nothing also-v. spicy like chilli prawns; nothing boring and dull like roast beef or roast chicken, What would it work with? Maybe arayes?
I made this on a punt and stupidly reduced the sriracha thinking it would be Too Much. Nope. It would’ve been Just Enough.
Don’t mess with Nagi Success!
I’ll be making this again to impress guests. It’s utterly fabulous, even if you don’t get the chickpeas sufficiently crispy. Yum, yum, yum.
OMG, I could make a meal of the carrots and skip the rest! This is how I’m making carrots for the rest of my life!
That miniature painting of Dozer looks just like him! Incredible talent!
This is a great dish! I added green beans to the dish and also served it with baked halibut that was dusted with ras el hanout seasoning. The yogurt sauce especially is wonderful but all the flavors are truly complementary. I’m sure I’ll make this again!
Nice dish. Easy-to-make. Comes together quickly. This is a keeper. Thanks, Nagi.
Seriously Nagi. SERIOUSLY. This is lick-the-plate good. Amazing.
This was easy and very tasty. I would use half the amount of siracha next time as it was a bit too spicy for us.
I made this last night because I had an abundance of carrots and some chickpeas in my cupboard and it was absolutely delicious! I made the extra dressing and then completely forgot to use it, lol. But as it was delicious in its own I didn’t feel like I was missing anything. This is a great meatless meal option, too, if you’re trying to eat a bit greener, like I am.
I was planning on making carrot cake with the remaining carrots but now I’m tempted to make this again! Thanks Nagi!
Haven’t made this yet but definitely will as all your recipes are a hit. Been looking out for more “substantial salads” as mains to eat healthier and less meat
So this recipe is a saver. Thank you x
So good!! I followed the recipe as written. We all loved it, even my picky husband. Definitely making again!
Outstanding as usually. I have been following you for years. The rave comments I received from your Savoury Muffins several years back attained you many new followers. These carrots with French Lamb Cutlets were to die for – Thanks to you my cooking skills are much improved!
Very Ottolenghi and I mean. that as a compliment! I know you love him as much as I do 🙂 I will make this tonight thanks!!
Made this on Valentines Day….I loved it ..so unusual..felt very much like something exotic you’d get at some swishy (over-priced) restaurant. Followed the recipe to a tee and turned out perfectly. Served with scallops which was a great combo.
Do you rinse the chickpeas after draining? I was always told to rinse beans that come out of a can. I wasn’t sure if chickpeas needed to be rinsed also.
If it’s worth anything, I always rinse my beans and chickpeas.
Didn’t have any chickpeas in the pantry but served the carrots, yoghurt sauce & extra Sriracha sauce with some lamb & salad last night – it was divine!
(No maple syrup in the house, used rice bran syrup and it was sticky deliciousness)
Can’t wait to make it again with chick peas – it really would be a great meal without a protein, and that’s coming from my carnivore hubby & adult son 😲
Hello Nagi
I picked up your book while on holiday in Brisbane and am enjoying making your recipes back in London.
Thank you Mary! I hope you enjoyed your time in Brisbane – N x
I dont suppose I can use maple flavoured syrup for the carrots. Can I?
Hi Kat! You sure can, it’s just that the maple flavour isn’t as real and also generally speaking (I haven’t tried this for this particular dish) usually flavoured syrups lose flavour when cooked. If you have honey, that would be better. 🙂 N x
My email was titled jalapeño poppers but was a spicy carrot recipe. BTW…..loved the recipe!
I know!! 😭 I’m working while I’m travelling, at airports, on the plane, in hotel lobby’s – and I just can’t concentrate as well!!