Together – INCREDIBLE!
The thing here that makes this so special is the contrast of flavours and textures. Sweet and spicy from the carrots. Crunchy and savoury from the chickpeas. Creamy and cooling from the lemony garlic yogurt sauce.
It is so, so, SO very good!
I also think you’ll appreciate the convenience of the making process. Both the carrots and chickpeas cook in the oven at the same time, taking around 30 minutes for the carrots to become caramelised and tender, and the chickpeas crispy and clattering across the tray.
You do big swirly smears of the yogurt sauce on a platter, pile the glistening carrots on top and shower with the crunchy chickpeas, stand back and you immediately know you’ve just made something moreishly delicious!
How much do you wish that spoon was heading towards your mouth right now??
Ingredients
Here’s what you need to make these loaded spicy maple roast carrots. Actually not that much! I’ve just broken it up into groups for ease of reading.
CARROT OPTIONS
I like the visuals of dutch carrots but you can use ordinary carrots instead. Just cut them in quarters or half lengthwise so they are around the same width as dutch carrots.
