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Spicy Maple Carrots

Featured in Delectable Side Dishes to Complement Any Meal.

This dish brings together sweet-glazed spicy carrots, crunchy roasted chickpeas, and a creamy yogurt layer. The carrots are coated in a maple-sriracha mix and roasted to caramel perfection. Crispy chickpeas add a savory bite, balanced by a garlicky yogurt base. Topped with herbs and nuts, it’s great as a hearty side or veggie main.
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Updated on Mon, 31 Mar 2025 18:39:37 GMT
A bowl filled with carrots and creamy hummus. Pin it
A bowl filled with carrots and creamy hummus. | chefmelt.com

This eye-catching meal brings together tangy-sweet oven-roasted carrots, crispy chickpeas, and a refreshing yogurt dip for a wonderful mix of tastes and textures. What begins as three basic elements turns into a stunning dish that's equally good as a hefty side or a meatless main. I stumbled upon this idea while searching for ways to turn ordinary veggies into something special.

I brought this to a get-together last week, and everyone couldn't believe how these simple ingredients created such an amazing dish. Every mouthful is exciting because of the different temperatures and textures.

Key Components and Shopping Advice

  • Dutch Carrots - Regular ones cut lengthwise work too
  • Maple Syrup - Honey works in a pinch but maple tastes better
  • Sriracha - Gives spiciness plus a hint of vinegar
  • Chickpeas - Use a can, just drain them without drying
  • Greek Yogurt - Choose full-fat for the creamiest sauce

The real wonder happens as the maple-sriracha mix turns sticky on the carrots while the chickpeas get super crunchy in the hot oven.

Step-by-Step Cooking Guide

Step 1: Get Ready
Turn your oven to 200°C/425°F (180°C fan). Make sure the racks are 20cm apart so heat can move around.
Step 2: First Chickpea Cooking
Drain your chickpeas but leave them damp. Put them on a tray while still wet and let them roast for the first 10 minutes.
Step 3: Mix Up Carrot Coating
Combine maple syrup (3 tbsp), sriracha (2 tbsp), olive oil (1½ tbsp), salt (¼ tsp), and pepper until well blended.
Step 4: Coat Your Carrots
Roll the Dutch carrots (or long strips of regular carrots) in the maple-sriracha blend until they're fully covered.
Step 5: Start Cooking Both Parts
Put carrots on the top shelf and wet chickpeas on the bottom shelf. Start your 10-minute timer for the first chickpea cook.
Step 6: Fix Up Chickpeas
After 10 minutes, take out the chickpeas. Move them to one side, add oil and spices. Mix everything well.
Step 7: Keep Roasting
Put chickpeas back in for another 20-25 minutes. Keep cooking the carrots too, flipping them once halfway.
Step 8: Create Yogurt Dip
Mix yogurt, grated garlic, lemon juice, olive oil, and salt. Let it sit for 20 minutes.
Step 9: Make Extra Sauce
Stir together more maple syrup and sriracha for drizzling at the end.
Step 10: Check If It's Done
Chickpeas should make noise when you shake the pan. Carrots should be soft and browned.
A bowl of carrots with white sauce and a sprinkle of spices. Pin it
A bowl of carrots with white sauce and a sprinkle of spices. | chefmelt.com

Getting Amazing Texture

What makes this dish special is the different textures in each part. Your carrots need to be tender without getting mushy, chickpeas should be truly crunchy, and the yogurt sauce smooth and rich. Getting the timing and heat just right is how you make this happen.

Heat Levels Count

Every part of this dish needs to be served at just the right warmth. The carrots and chickpeas should come straight from the hot oven, while the yogurt sauce gives a cool contrast. This mix of hot and cold makes every bite more interesting.

Ways To Serve

This flexible dish can be used in many ways:

  • A meatless main dish with warm bread
  • Part of a table full of small plates
  • Fancy side for barbecued meats
  • One part of a filling lunch salad

Pro Kitchen Tricks

  • Always do the first chickpea roast
  • Don't mix parts until ready to eat
  • Check yogurt sauce for flavor
  • Add some fresh herbs on top
  • Eat right away for maximum crunch
A plate of roasted carrots with a white sauce on top. Pin it
A plate of roasted carrots with a white sauce on top. | chefmelt.com

I now make this dish for both family meals and when friends come over. Simple ingredients working together create something that looks fancy but isn't hard to make.

Last Helpful Hints

  • Make more chickpeas to munch on later
  • Use more or less sriracha as you like
  • Try adding some roasted nuts
  • Mix leftovers with grains for a new meal
  • Store each part separately until eating

Frequently Asked Questions

→ Is the dish really spicy?
Not very! Roasting softens the sriracha’s kick, but you can tweak the spice level.
→ Can I use large carrots instead?
Absolutely—slice big ones lengthwise to match smaller carrots in size.
→ What’s the trick to crispy chickpeas?
Eat them within two hours of cooking for the crunchiest texture.
→ Can I prepare this in advance?
Keep everything stored separately and put it together right before serving.
→ How long do the leftovers last?
Just one day. Let them warm up to room temp before eating.

Spicy Maple Carrots

Maple-sriracha carrots, crispy chickpeas, and refreshing yogurt sauce.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Side Dish

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 5 Servings (5 as a side or around 2-3 as the main dish)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

→ Carrots

01 Scrub and trim 600g of regular carrots or grab 16 small Dutch ones.

→ Sweet & Spicy Sauce

02 3 tbsp of syrup made from maple trees
03 2 tbsp of sriracha sauce
04 1 ½ tbsp of olive oil
05 ¼ tsp kosher salt
06 ¼ tsp ground black pepper

→ Crisp Chickpeas

07 A single 400g can of chickpeas, drained of liquid
08 1 tbsp of good olive oil
09 ½ tsp of a smoky paprika spice
10 ¼ tsp of dried garlic powder
11 ¼ tsp onion powder
12 ¼ tsp kosher salt
13 ¼ tsp black pepper

→ Extra Drizzle (If You Want)

14 1 tbsp of maple goodness
15 ½ tbsp of sriracha for some heat

→ Lemon Yogurt Sauce

16 1 cup plain yogurt
17 ½ tsp garlic, grated finely
18 1 tbsp fresh lemon juice
19 1 tbsp olive oil (use extra virgin if you've got it)
20 ¼ tsp kosher salt

→ Toppings

21 2 tbsp chopped cilantro
22 3 tbsp pistachios, toasted and chopped

Instructions

Step 01

Heat up your oven to 425°F (200°C). Make sure your racks are spaced well for good airflow.

Step 02

On the baking sheets, spread out the chickpeas after draining them. Toss the carrots in the sweet and spicy sauce. Put the trays in the oven, carrots up top.

Step 03

Take out the chickpeas after 10 minutes, mix them with oil, and coat them in the seasoning. Pop them back in the oven and crisp them up for 20-25 minutes.

Step 04

After about 30 minutes in the oven (stirring once), your carrots should look golden and soft with a little caramelization happening.

Step 05

Whisk the yogurt sauce ingredients in a bowl and give it 20 minutes to hang out. For optional sauce, just mix the syrup and sriracha together.

Step 06

Smear some yogurt sauce on a serving plate. Place the warm carrots on top (with their juices). Add chickpeas, the optional sauce if you’re using it, and toss on your cilantro and pistachios.

Notes

  1. Keep each component separate for the best leftovers.
  2. Chickpeas are crunchiest for about 2 hours.
  3. You can swap honey for the maple syrup.
  4. If you’re skipping Dutch carrots, use regular ones cut in quarters.

Tools You'll Need

  • Two oven trays
  • Bowls for mixing
  • A silicone or rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy
  • Has tree nuts, specifically pistachios

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 304
  • Total Fat: 13 g
  • Total Carbohydrate: 41 g
  • Protein: 8 g