Craving a flavor explosion? Get ready for spicy maple roast carrots paired with unbelievably crispy chickpeas, a surprisingly addictive combination.
This recipe unlocks the secrets to perfectly roasted vegetables and chickpeas so good, you'll want to make them every week.
Ingredients
Alright, let's gather our goodies, shall we? You're gonna need popcorn – about ½ cup of popping corn will do the trick. If you're using a stove, grab ¼ cup of vegetable oil. But hey, if you've got an air popper, you're already winning!
Now, onto the flavour boosters! I'm talking olive oil spray, ½ to ⅔ cups of freshly grated Parmesan cheese – really fine stuff, not the pre-shredded – ¾ tsp of fine salt, 1 tsp of cayenne pepper (or chilli, if you're feeling brave!), and ½ tsp of paprika for a pop of colour. For a more intense flavour, you can add a dash of garlic powder, similar to what is used in Spicy Parmesan Party Popcorn.
And that's it! Don't skimp on any of these ingredients and the resulting experience will be…exquisite! Now, let's get ready to make some magic happen.
Getting Started
Now that we've assembled our ingredients, it's time to kick things off! First things first, let's preheat that oven to 400°F (200°C). It's time to start cooking! Before we get ahead of ourselves, let's prep!
Next, grab a large baking sheet – the bigger, the better! Baking similar root vegetables requires attention to detail. It's okay if it's a little old and worn out. We are now ready for some action.
I usually line my baking sheet with parchment paper for easy cleanup, but you can skip this step if you're feeling brave and don't mind a little extra scrubbing later! But I highly suggest it – trust me on this one as it makes your life super easy!
Roasting the Carrots
With the oven preheated and the baking sheet ready, it's time for the main event – roasting those hopeful carrots! I usually arrange them in a single layer, making sure each piece has its personal space. Overcrowding leads to steaming, not roasting, and we want some nice, caramelized edges. Now, it's time to put the sheet in the oven.
I like to keep a close eye on them, checking after 15 minutes.
- Temperature: I set my oven to 400°F (200°C).
- Time: I roast them for about 20-25 minutes.
- Flip: I flip them halfway through to get even caramelization – nobody likes a pale side!
They're ready when they're tender and slightly browned. If they are still too firm, I give them a couple more minutes, but I don't want them to burn! The carrots are ready to be served once they are ready.
Serving Suggestions
Once the carrots are roasted to perfection, you've got yourself a versatile side dish that's ready to shine! I usually serve 'em hot, straight from the oven, but they're also fantastic at room temperature – talk about convenience!
Think about it: These aren't just carrots – they are flavor bombs! I'm telling you, serve them alongside a simple roast chicken or grilled salmon for a complete meal.
Feeling adventurous? I'd try tossing them into a salad with some mixed greens and crumbled goat cheese. The sweet, spicy, and tangy combo? Unbeatable!
Or hey, why not get wild and add them to a grain bowl with quinoa, avocado, and a poached egg? I bet if you try it, you will have just reached peak deliciousness – bonafide yum!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
- 1.5 lbs carrots, peeled and chopped
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions:
- Preheat oven to 400°F (200°C).
- In a large bowl, toss carrots and chickpeas with olive oil, maple syrup, sriracha, smoked paprika, garlic powder, salt, and pepper.
- Spread mixture in a single layer on a baking sheet.
- Roast for 30 minutes, or until carrots are tender and chickpeas are crispy.
- Remove from oven and sprinkle with Parmesan cheese.
- Serve immediately.
Nutrition Information (per serving, estimated):
- Calories: 250
- Protein: 8g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 7g
- Sugar: 12g