Spicy Maple Carrots (Print Version)

# 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:

01 - Heat up your oven to 425°F (200°C). Make sure your racks are spaced well for good airflow.
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.
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.
04 - After about 30 minutes in the oven (stirring once), your carrots should look golden and soft with a little caramelization happening.
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.
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:

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

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