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Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce

Spicy Maple Roast Carrots with Crispy Chickpeas Delight

Experience the vibrant flavors of Spicy Maple Roast Carrots with Crispy Chickpeas and Yogurt Sauce, a gluten-free, vegetarian-friendly dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 4 cups Carrots Substitute with baby carrots for quicker prep.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 tablespoons Maple Syrup Honey can be used as an alternative.
  • 1 teaspoon Chili Flakes Adjust based on spice tolerance.
  • 1/2 teaspoon Cayenne Pepper Adjust for desired heat.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
For the Chickpeas
  • 1 can Chickpeas Canned chickpeas should be rinsed and dried.
  • 1 tablespoon Olive Oil Can substitute with avocado oil.
  • 1/2 teaspoon Chili Flakes Adjust to taste.
For the Yogurt Sauce
  • 1 cup Greek Yogurt Substitute with regular or dairy-free yogurt.
  • 1 tablespoon Lemon Juice Adds tanginess.
  • 1 clove Minced Garlic Fresh garlic can increase flavor.
  • to taste Salt and Pepper Essential for seasoning.
For Garnish
  • 1 tablespoon Fresh Dill Can substitute with parsley or omit.

Equipment

  • oven
  • Baking Sheets
  • Mixing Bowls
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) to create a warm roasting environment.
  2. Peel and chop the carrots into uniform pieces, then toss with olive oil, maple syrup, chili flakes, cayenne pepper, and garlic powder.
  3. Spread the oiled carrots on a parchment-lined baking sheet and roast for 20-25 minutes, flipping halfway.
  4. Drain and rinse the chickpeas, dry thoroughly. Toss with olive oil and additional chili flakes.
  5. Spread chickpeas on a baking sheet and roast for about 20 minutes, shaking halfway through for even crunchiness.
  6. In a bowl, mix Greek yogurt, lemon juice, minced garlic, and salt and pepper to create the yogurt sauce.
  7. Once cooked, lay roasted carrots on a platter, top with chickpeas, drizzle yogurt sauce, and garnish with dill or parsley.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 8gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Monitor roasting closely to ensure vegetables achieve a golden hue without burning. Adjust spices according to taste and enjoy within the first few days for best freshness.

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