Name: Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: For the Spicy Maple Roast Carrots:; 1 lb carrots, peeled and halved lengthwise; 1 1/2 tbsp olive oil; 1 1/2 tbsp maple syrup; 1/2 tsp smoked paprika; 1/4 tsp chili flakes or 1 tsp hot sauce (adjust to taste); Salt and pepper to taste; For the Crispy Chickpeas:; 1 can (15 oz) chickpeas, drained and rinsed; 1 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp salt; For the Yogurt Sauce:; 3/4 cup plain Greek yogurt; 1 clove garlic, grated or minced; 1 tbsp lemon juice; 1 tbsp olive oil; Salt and pepper to taste; 1 tbsp chopped fresh herbs (like dill or mint, optional); To Serve:; Chopped parsley or cilantro; Lemon wedges; 1–2 tbsp crushed pistachios or toasted seeds (optional)

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Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is a vibrant, flavor-packed dish that brings together sweetness, heat, creaminess, and crunch in every bite. The tender roasted carrots are glazed in a spicy maple mixture, the chickpeas are roasted until golden and crisp, and everything is brought together with a cool, garlicky yogurt sauce. I love this dish as a hearty vegetarian main or a stunning side.

Why You’ll Love This Recipe

I love how this dish hits all the flavor and texture notes—sweet, spicy, tangy, creamy, and crispy. It’s also incredibly satisfying while being light and wholesome. The yogurt sauce balances the heat perfectly, and the chickpeas add that crave-worthy crunch. It’s one of those meals that looks beautiful on the plate and feels comforting but still fresh. Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the spicy maple roast carrots:

Carrots, peeled and halved lengthwise
Olive oil
Maple syrup
Smoked paprika
Chili flakes or hot sauce (for heat)
Salt and pepper

For the crispy chickpeas:

Canned chickpeas, drained and rinsed
Olive oil
Garlic powder
Paprika
Salt

For the yogurt sauce:

Plain Greek yogurt
Garlic, grated or minced
Lemon juice
Olive oil
Salt and pepper
Fresh herbs (like dill or mint, optional)

To serve:

Chopped fresh parsley or cilantro
Lemon wedges
Crushed pistachios or toasted seeds (optional for crunch)

Directions

I preheat the oven to 425°F (220°C).
I pat the chickpeas dry with a towel and toss them in olive oil, garlic powder, paprika, and salt. I spread them on a baking sheet.
On another baking sheet, I toss the carrots with olive oil, maple syrup, smoked paprika, chili flakes, salt, and pepper until coated.
I roast the chickpeas and carrots for about 25–30 minutes, shaking the pans halfway through. The chickpeas should be crispy, and the carrots tender and caramelized.
While they roast, I whisk together the yogurt sauce ingredients in a bowl and chill until ready to serve.
I spread the yogurt sauce on a serving plate or bowl, pile on the roasted carrots, scatter the crispy chickpeas over the top, and finish with herbs, lemon juice, and a sprinkle of pistachios if using.

Servings and timing

This recipe serves 3 to 4 people. Prep takes about 15 minutes, and roasting takes 30 minutes, so the total time is around 45 minutes.

Variations

Sometimes I swap the carrots for sweet potatoes or parsnips, or add roasted red onions for extra depth. If I want to make it vegan, I use a plant-based yogurt. I’ve also added a drizzle of tahini or pomegranate molasses on top for more richness or tang.

Storage/Reheating

I store the roasted carrots and chickpeas separately from the yogurt sauce in airtight containers in the fridge for up to 3 days. To reheat, I warm the carrots and chickpeas in the oven to bring back their texture. The yogurt sauce stays fresh in the fridge and just needs a stir before serving. Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

FAQs

Can I make this dish ahead of time?

Yes, I often roast the carrots and chickpeas in advance. I reheat them in the oven and plate everything fresh with the yogurt sauce when ready to serve.

Why aren’t my chickpeas getting crispy?

I make sure to dry them really well before roasting and give them space on the pan. If they’re too crowded, they steam instead of crisping.

Is this dish spicy?

It has a mild to medium heat. I adjust the spice level by changing the amount of chili flakes or hot sauce in the maple glaze.

Can I use baby carrots?

Yes, but I still slice them in half lengthwise so they roast evenly and caramelize nicely.

What should I serve this with?

I usually enjoy it on its own, but it’s great with flatbread, over couscous, or alongside grilled meat or tofu for a full meal.

Conclusion

Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce is one of my favorite dishes when I want something that feels both comforting and nourishing. It’s full of bold flavors, exciting textures, and a balance of spicy, sweet, and creamy that makes every bite interesting. Whether I serve it as a main or side, it always impresses.