Description
Indulge in the vibrant flavors of roasted carrots glazed with a spicy maple syrup, paired with crunchy chickpeas and creamy yogurt sauce. A delightful dish perfect for any occasion!
Ingredients
Scale
- 1 lb fresh carrots, peeled and cut into sticks
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- 1 cup full-fat Greek yogurt
- Juice of 1 lemon
- Pinch of salt (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and slice carrots into even sticks. Rinse chickpeas under cold water and pat dry.
- In a large mixing bowl, combine carrots and chickpeas. Drizzle olive oil and maple syrup over them along with smoked paprika, cayenne pepper, salt, and pepper. Toss until well coated.
- Spread the mixture evenly on a parchment-lined baking sheet. Bake for about 25-30 minutes until carrots are tender and chickpeas are golden brown.
- While veggies are roasting, mix Greek yogurt with fresh lemon juice in a small bowl. Add salt if desired.
- Once roasted to perfection, serve the carrots and chickpeas on a platter drizzled generously with yogurt sauce.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 5mg
Keywords: For added flavor, consider incorporating garlic powder or fresh herbs into the yogurt sauce. Leftovers can be stored in an airtight container in the refrigerator for up to three days.