From RecipeTin Eats
Spicy maple roast carrots with crispy chickpeas and yogurt sauce
- Makes
- 5
- Ingredients
- 23
- Rating
- 5.0 out of 5, from 38 ratings on RecipeTin Eats
11 things you may not have.
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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, cut into quarters (Note 1))
- 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
- 400g/ 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 ((sub parsley))
- 3 tbsp toasted pistachios (, finely chopped (Note 3))
Nutrition · per serving
- Calories
- 304 kcal
- Fat
- 13 g
- Fiber
- 8 g
- Sugar
- 20 g
- Sodium
- 632 mg
- Protein
- 8 g
- Cholesterol
- 6 mg
- Carbohydrate
- 41 g
- Saturated fat
- 3 g
- Unsaturated fat
- 10 g
As published by RecipeTin Eats.
The method
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