Sweet Spicy Carrots (Print Version)
# Ingredients:
→ Carrots
01 -
16 baby carrots or 600g standard carrots, cleaned and tops removed
→ Spicy Maple Sauce
02 -
3 tablespoons pure maple syrup
03 -
2 tablespoons hot chili sauce
04 -
1½ tablespoons olive oil
05 -
¼ teaspoon sea salt
06 -
¼ teaspoon ground black pepper
→ Crispy Chickpeas
07 -
400g tin chickpeas, rinsed and drained
08 -
1 tablespoon olive oil
09 -
½ teaspoon smoky paprika
10 -
¼ teaspoon powdered garlic
11 -
¼ teaspoon powdered onion
12 -
¼ teaspoon sea salt
13 -
¼ teaspoon ground black pepper
→ Extra Sauce (Optional)
14 -
1 tablespoon pure maple syrup
15 -
½ tablespoon hot chili sauce
→ Lemon Garlic Yogurt Sauce
16 -
1 cup natural yogurt
17 -
½ teaspoon freshly grated garlic
18 -
1 tablespoon fresh lemon juice
19 -
1 tablespoon cold-pressed olive oil
20 -
¼ teaspoon sea salt
→ Garnishes
21 -
2 tablespoons chopped fresh cilantro
22 -
3 tablespoons crushed toasted pistachios
# Instructions:
01 -
Heat your oven to 425°F (200°C). Put racks 8 inches apart for good air flow.
02 -
Put drained chickpeas on one tray. Mix carrots with the spicy maple mix. Put both trays in oven with carrots on the top shelf.
03 -
Take chickpeas out after 10 minutes, mix with oil and spices. Put back in oven for 20-25 minutes until they're crunchy.
04 -
Let carrots cook for 30 minutes, turn them over halfway through until they're soft and brown.
05 -
Stir yogurt sauce stuff together and let it sit for 20 minutes. For extra sauce, just mix the maple syrup and hot sauce.
06 -
Smear yogurt sauce on the plate. Add carrots with their juices on top. Drizzle extra sauce if you want, then scatter chickpeas, cilantro, and pistachios.
# Notes:
01 -
Each part stays fresh when kept apart
02 -
Chickpeas won't stay crunchy after 2 hours
03 -
Honey works fine instead of maple syrup
04 -
Big carrots cut into quarters work too