For the Yogurt Sauce:
• 1 cup Plain Yogurt
• 1 tbsp Extra Virgin Olive oil
• Salt and Pepper to taste
For Serving:
• 16 Dutch Carrots, tops trimmed
• 3 tbsp Toasted Pistachios, chopped
Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, combine the sliced regular carrots and drained chickpeas. Add minced garlic, garlic powder, onion powder, lemon juice, maple syrup, Sriracha sauce, kosher salt, black pepper, smoked paprika, and olive oil. Toss until the carrots and chickpeas are evenly coated.
3. Spread the coated carrots and chickpeas in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the carrots are tender and the chickpeas are crispy, stirring halfway through.
4. While the carrots and chickpeas are roasting, prepare the yogurt sauce. In a small bowl, mix together the plain yogurt, extra virgin olive oil, salt, and pepper. Adjust seasoning to taste.
5. In the last 10 minutes of roasting, add the trimmed Dutch carrots to the baking sheet with the carrots and chickpeas. Toss them with a little olive oil, salt, and pepper.
6. Once everything is roasted and tender, remove from the oven. Sprinkle chopped coriander/cilantro and toasted pistachios over the carrots and chickpeas.
7. Serve the spicy maple roast carrots and crispy chickpeas with the yogurt sauce on the side for dipping or drizzling.
8. Enjoy your flavorful and nutritious dish!
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