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Spicy Maple Roasted Carrots with Crispy Chickpeas

A delightful dish combining sweet and spicy flavors, perfect for impressing family or enjoying as a snack.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound carrots, peeled and cut into sticks
  • 1 can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper adjust based on your spice level
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the carrot sticks and chickpeas with olive oil, maple syrup, smoked paprika, cayenne pepper, salt, and pepper.
  3. Line a baking sheet with parchment paper and spread the carrots and chickpeas evenly on it.
Cooking
  1. Pop the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the carrots are tender and slightly caramelized and the chickpeas are crispy.
  2. Give them a little shake halfway through so they cook evenly.
Serving
  1. Once out of the oven, sprinkle the dish with fresh parsley and serve.

Notes

If your chickpeas don’t get as crispy as you’d hoped, try drying them off well before roasting. For varied flavors, feel free to switch out maple syrup with honey or agave. Leftovers can be stored in an airtight container in the fridge for up to three days.