Ingredients

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 and cut into quarters

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

400 g (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

1 tbsp maple syrup

1/2 tbsp sriracha

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

2 tbsp finely chopped coriander/cilantro leaves (substitute parsley if desired)

3 tbsp toasted pistachios, finely chopped

Instructions

Step 1: Preheat the oven to 200°C (425°F) or 180°C fan. Arrange the oven racks 20 cm (8″) apart to ensure proper air circulation.

Step 2: Drain the chickpeas and spread them on a baking tray, keeping them wet. Toss the Dutch and regular carrots with maple syrup, sriracha, olive oil, salt, and black pepper to coat evenly. Place the chickpeas on the lower oven rack and carrots on the top shelf.

Step 3: Roast the chickpeas for 10 minutes. Remove from the oven, push them to one side of the tray, drizzle with olive oil, and sprinkle smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well with a spatula, then return to the oven for 20 to 25 minutes more until crispy.

Step 4: Roast the carrots for 30 minutes total, tossing halfway through cooking. They should be tender and caramelized at the edges.

Step 5: While roasting, prepare the yogurt sauce by combining yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl. Let it sit for at least 20 minutes to develop flavors.

Step 6: Optionally, mix extra sauce ingredients (maple syrup and sriracha) until combined for drizzling.

Step 7: To serve, spread the yogurt sauce on a serving plate. Pile the roasted carrots on top, scraping any pan juices onto them. Drizzle with extra sauce if desired. Sprinkle crispy chickpeas, chopped coriander, and toasted pistachios over the top. Enjoy!

Tips & Variations

For extra spice, add more sriracha to the carrot marinade or the yogurt sauce.

Substitute parsley for coriander if you prefer a milder herb flavor.

Use honey instead of maple syrup if you want a slightly different sweetness.

Toast nuts gently in a dry skillet to enhance their flavor before chopping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chickpeas may soften over time but can be crisped up again in a hot oven for a few minutes. Reheat the carrots gently in the oven or microwave before serving, and add fresh yogurt sauce to keep the dish bright and creamy.

FAQs

Can I use canned carrots instead of fresh?

Fresh carrots work best for roasting as they caramelize and develop great texture. Canned carrots are too soft and won’t provide the same flavor or crispness.

What can I substitute for sriracha if I don’t have it?

You can use any hot chili sauce, harissa paste, or even a pinch of cayenne pepper mixed with a bit of tomato paste to add heat and depth to the dish.