Spicy Maple Roasted Carrots (Print Version)

# Ingredients:

→ Carrots

01 - 16 Dutch carrots or 600g regular carrots, scrubbed and trimmed

→ Spicy Maple Sauce

02 - 3 tablespoons maple syrup
03 - 2 tablespoons sriracha
04 - 1½ tablespoons olive oil
05 - ¼ teaspoon kosher salt
06 - ¼ teaspoon black pepper

→ Crispy Chickpeas

07 - 400g can chickpeas, drained
08 - 1 tablespoon olive oil
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon garlic powder
11 - ¼ teaspoon onion powder
12 - ¼ teaspoon kosher salt
13 - ¼ teaspoon black pepper

→ Yogurt Sauce

14 - 1 cup plain yogurt
15 - ½ teaspoon finely grated garlic
16 - 1 tablespoon lemon juice
17 - 1 tablespoon extra virgin olive oil
18 - ¼ teaspoon kosher salt

→ Garnishes

19 - 2 tablespoons finely chopped cilantro
20 - 3 tablespoons toasted pistachios, chopped

# Instructions:

01 - Preheat oven to 425°F (200°C). Arrange racks 8 inches apart.
02 - Spread drained chickpeas on tray. Toss carrots with maple sauce. Put both in oven, carrots on top shelf.
03 - After 10 minutes, remove chickpeas, toss with oil and seasonings. Return to oven for 20-25 minutes until crispy.
04 - Roast carrots 30 minutes, tossing halfway, until tender and caramelized.
05 - Mix yogurt sauce ingredients, let rest 20 minutes for flavors to develop.
06 - Spread yogurt sauce on plate, top with carrots and juices, chickpeas, cilantro, and pistachios.

# Notes:

01 - Can use regular carrots instead of Dutch
02 - Chickpeas won't stay crispy longer than 2 hours
03 - Components can be stored separately

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