Description
A delicious and healthy dish featuring roasted carrots coated in spicy maple syrup, paired with crispy chickpeas and a creamy yogurt sauce.
Ingredients
Scale
- 1 lb carrots, peeled and cut into sticks
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp chili powder
- 1 can chickpeas, drained and rinsed
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup plain yogurt
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the carrots with olive oil, maple syrup, chili powder, salt, and pepper.
- Spread the carrots on a baking sheet and roast for 20 minutes.
- Meanwhile, toss the chickpeas with olive oil, cumin, salt, and pepper.
- Add the chickpeas to the baking sheet with the carrots and roast for an additional 15-20 minutes until everything is crispy.
- In a small bowl, mix the yogurt with lemon juice and season with salt.
- Serve the roasted carrots and chickpeas drizzled with yogurt sauce and garnish with fresh parsley.
Notes
- Adjust the spice level by adding more or less chili powder.
- For a vegan option, substitute yogurt with a plant-based alternative.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 5mg