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Home Side Dishes

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

By:Nagi
Published:14 Feb '24Updated:27 Nov '24
75 Comments
Recipe v Video v Dozer v

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 roasted carrots with crispy chickpeas with yogurt sauce on a plate

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!

Roasted spicy maple carrots
Crispy roasted chickpeas

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!

Close up of Spicy maple roasted carrots with crispy chickpeas with yogurt sauce

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.

Ingredients in Spicy maple roasted carrots with crispy chickpeas with yogurt sauce

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.

Ingredients in Spicy maple roasted carrots with crispy chickpeas with yogurt sauce

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.

Ingredients in Spicy maple roasted carrots with crispy chickpeas with yogurt sauce

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).

Ingredients in Spicy maple roasted carrots with crispy chickpeas with yogurt sauce

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.

How to make Spicy maple roasted carrots with crispy chickpeas with yogurt sauce
  1. 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!

  2. 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.

How to make Spicy maple roasted carrots with crispy chickpeas with yogurt sauce
  1. 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.

  2. Toss the carrots in the sriracha, maple syrup, salt, pepper and oil.

How to make Spicy maple roasted carrots with crispy chickpeas with yogurt sauce
  1. Roast 30 minutes – Spread on the tray then bake for 30 minutes until the carrots are tender and they are a bit caramelised.

  2. Yogurt sauce – Mix the ingredients until combined.

How to make Spicy maple roasted carrots with crispy chickpeas with yogurt sauce
  1. 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!

  2. 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!

Spicy maple roasted carrots with crispy chickpeas with yogurt sauce ready to serve

How to serve these loaded spicy maple roast carrots

Think beyond the side dish!

  1. 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)

  2. 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”.

  3. 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 roasted carrots with crispy chickpeas with yogurt sauce on a plate

Spicy maple roast carrots with crispy chickpeas and yogurt sauce

Author: Nagi
Prep: 15 minutes mins
Cook: 40 minutes mins
Side, vegetarian main
MIddle eastern vibes, Western
5 from 24 votes
Servings5 as a side, 2 – 3 as a main
Tap or hover to scale
Print
Recipe video above. This is a combination of 3 simple things that are devilishly good together: slightly spicy caramelised maple roasted carrots, crispy seasoned chickpeas and a cooling, creamy yogurt sauce with a subtle hint of garlic. The chickpeas add terrific crunch and because they're a starch, you can easily serve this substantial side dish as a meal.
Both the carrots and chickpeas take around 30 minutes in the oven but you might need to add an extra 5 minutes or so depending on how long you take when you take the trays out to toss/season etc .

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)
Prevent screen from sleeping

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:

Spice note: Not that spicy, roasting takes the spicy edge of sriracha a bit. If you’re concerned, cut back then if you want more spiciness at the end, just add a bit more sriracha when making up the Extra Sauce.
1. Carrots – I use dutch for visual purposes and because when I made this for the photos, dutch carrots were on special. But regular carrots can be used in a pinch. Cut them vertically into dutch-carrot width long pieces (quarters for normal carrots, half for small ones)
2. Extra sauce – I like to add a touch of extra sauce at the end because all the sauce caramelises in the oven and coats the carrots (as intended). I also like the vinegary tang that the sriracha brings to the dish.
3. Pistachios – A late addition to this dish included in the video that just made it even better! For flavour and also looks good. But it’s optional. Toast over medium heat in a dry skillet (no oil) until there are small golden patches. Remove, cool, chop.
4. Roasted chickpeas should be crispy on the outside but still soft on the inside. The initial 10 minute dry roasting will make these oven chickpeas crispier than the usual technique of air or towel drying then roasting, but the fact is they will never be as crispy as deep frying (and that’s ok, our hips are happy with this) and they don’t stay crispy for longer than 2 hours UNLESS you roast them for 45 minutes until they are rock hard all the way through (these are a little too hard to eat, in my opinion)
Leftovers will keep pretty well for a day, bring to room temp them eat (it’s a bit messy to separate yogurt from carrots to heat the carrots). Otherwise keep the components separate and heat the carrots. Oven chickpeas don’t stay crispy for longer than a couple of hours.
Nutrition per serving, assuming 5 servings as a side.

Nutrition Information:

Calories: 304cal (15%)Carbohydrates: 41g (14%)Protein: 8g (16%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 6mg (2%)Sodium: 632mg (27%)Potassium: 683mg (20%)Fiber: 8g (33%)Sugar: 20g (22%)Vitamin A: 20221IU (404%)Vitamin C: 14mg (17%)Calcium: 147mg (15%)Iron: 2mg (11%)
Keywords: carrot side dish, Roasted Carrots
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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. 😇

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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75 Comments

  1. Debra Stubbings says

    April 10, 2025 at 12:54 pm

    5 stars
    A cracker of a dish and those toasted chickpeas were just superb!!!

    Reply
  2. Paula says

    February 24, 2025 at 7:01 am

    5 stars
    Delicious! We had it with the rack of lamb and salsa verde.

    Reply
  3. Christy says

    December 29, 2024 at 4:41 pm

    5 stars
    This is an absolute winning recipe! I served this alongside Nagi’s Roast Turkey, Cauliflower Cheese and Apple, Walnut & Cranberry Salad for Christmas and it was the perfect combo. Don’t forgo the chickpeas, they add the perfect texture contrast and are delicious on their own as well. Also, the sriracha is just the perfect amount, not too spicy at all. I’ll be cooking this over and over. So yummy!

    Reply
  4. Carol says

    December 14, 2024 at 11:56 am

    5 stars
    Killer recipe with serious bang for the buck! Thanks!

    Reply
  5. Maria Librado says

    November 20, 2024 at 2:05 pm

    5 stars
    Wow! Amazingggg!
    – amazing balance! I made it super spicy and it was amazing with lots a lime and cilantro!

    Reply
  6. Carol says

    November 20, 2024 at 3:00 am

    These sound divine! Would tobasco work instead of sriracha?

    Reply
  7. Karen says

    November 11, 2024 at 5:18 am

    5 stars
    United Kingdom

    Reply
  8. Sara says

    October 10, 2024 at 11:00 am

    5 stars
    What a treat ! This is an excellent dish ! I didn’t have any chickpeas so I replaced them with asparagus and zucchini. It’s was really lovely. Thank you 🙂

    Reply
  9. T. Davis says

    October 3, 2024 at 8:48 pm

    5 stars
    Excellent recipe! The flavors work really well together. I made it exactly as written but next time I may forgo the chickpeas. I tried it with and without the chickpeas and didn’t think they added much. The dish is excellent even without them.

    Reply
  10. Lauren says

    September 10, 2024 at 7:00 pm

    Apart from the fact it took slightly longer than expected to cook… This was effing amazing! I was actually nodding my head yes I was eating. I despise coriander so used fresh mint instead and paired with naan. One of the most sensational things I’ve eaten in a long time

    Reply
    • Lauren says

      September 11, 2024 at 11:16 am

      5 stars
      I forgot to rate the recipe… I’d give 10 stars if I could

      Reply
  11. Chrissie says

    August 7, 2024 at 4:55 pm

    5 stars
    This flavour combo is divine. Double it/triple it so you have leftovers – eat cold for lunch the next day. Might be my favourite RTE recipe ever!

    Reply
  12. Amy says

    July 1, 2024 at 6:30 pm

    5 stars
    Beyond incredible- a recipe to impress 💕

    Reply
  13. Emma says

    June 28, 2024 at 5:40 pm

    YUMM! i have made this tons of times when having guests in. I also add sweet potato for more volume 🙂

    Reply
  14. Jancy King says

    May 22, 2024 at 3:22 am

    Nagi, I haven’t made this dish yet but am committed to eating more vegetarian dishes (hint, hint 😊). What non-meat dish could I pair with your recipe? Love every recipe I’ve tried on your website. Big hug to you and Dozer 🇨🇦

    Reply
  15. Tyas says

    May 16, 2024 at 5:54 pm

    5 stars
    delicious! I used honey instead of mapple syrup and it turned out amazing.. Thanks!

    Reply
  16. Julia says

    May 16, 2024 at 5:32 pm

    Looks delicious! What would you suggest as a replacement for yogurt, like a non-dairy version of sauce? Thanks!

    Reply
    • Emma Westcott says

      November 5, 2024 at 12:14 pm

      Coconut yogurt is delicious, it’s available at supermarkets.

      Reply
  17. Jackie says

    April 13, 2024 at 7:42 pm

    5 stars
    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!!

    Reply
  18. Claire says

    April 6, 2024 at 4:34 pm

    5 stars
    Insanely delicious. I used homemade maple syrup and it worked well. Will definitely make again. Might add some baby spinach next time.

    Reply
  19. SB says

    April 5, 2024 at 11:28 pm

    We had this with grilled lamb loin chops and sourdough bread and it was amazing!!!

    Reply
  20. Whitney says

    April 4, 2024 at 9:48 pm

    Thank you, this was divine! Huge hit all around.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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