Forget boring side dishes. This isn’t just another vegetable recipe. This is a flavor party in your mouth, a sweet and savory sensation that will have you licking the pan. Trust me, this is the only way you will make carrots from now on.

I’ve been playing around with this recipe for weeks, tweaking the spices, perfecting the maple glaze, and roasting those carrots to caramelized perfection. I knew I had nailed it when my neighbor, who claims to hate carrots, devoured an entire bowl and asked for seconds.

That’s the Cuba Queen promise: bold flavors that convert even the pickiest eaters. This Maple Roasted Carrots with Chickpeas is no exception. Get ready to unleash some serious kitchen magic!

INGREDIENTS You Need for This

1.5 lbs carrots, peeled and cut into 1-inch pieces: Don’t skimp on the carrots! The sweetness is key. I love using rainbow carrots for extra color, but regular orange ones work great too.
1 (15-ounce) can chickpeas, drained and rinsed: Rinsing is crucial to remove excess starch. You want those chickpeas crispy!
3 tablespoons olive oil: Use good quality olive oil here. It really makes a difference.
3 tablespoons pure maple syrup: The real deal only, flavor adventurers! The fake stuff won’t give you the same depth of flavor for this Maple Roasted Carrots with Chickpeas.
2 tablespoons soy sauce: The secret weapon for umami! It balances the sweetness perfectly in the Maple Roasted Carrots with Chickpeas.
1 tablespoon apple cider vinegar: Adds a touch of tanginess that brightens up all the flavors.
1 teaspoon smoked paprika: Adds a smoky depth that is irresistible.
1/2 teaspoon garlic powder: Enhances the savory notes and complements the maple.
1/4 teaspoon cayenne pepper (optional): For a little kick! Feel free to adjust to your spice preference.
Salt and pepper to taste: Don’t be shy! Seasoning is key to bringing out all the flavors in this Maple Roasted Carrots with Chickpeas.
Fresh parsley, chopped (for garnish): Adds a pop of freshness and color.

This Maple Roasted Carrots with Chickpeas ingredient list is SHORT but mighty! You’ll find the best maple syrup for this recipe at your local farmer’s market or specialty food store. Splurge on the good stuff for this one!

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 400°F (200°C). Make sure your oven is nice and hot to get those carrots and chickpeas caramelized to perfection for this Maple Roasted Carrots with Chickpeas.
In a large bowl, toss the carrots and chickpeas with olive oil, maple syrup, soy sauce, apple cider vinegar, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper. Make sure everything is evenly coated. This is where the magic starts! Don’t skimp on the tossing.
Spread the carrots and chickpeas in a single layer on a baking sheet. Don’t overcrowd the pan or they will steam instead of roast. In my kitchen, this Maple Roasted Carrots with Chickpeas takes exactly two baking sheets.
Roast for 25-30 minutes, flipping halfway through, or until the carrots are tender and slightly caramelized and the chickpeas are crispy. Your Maple Roasted Carrots with Chickpeas should look golden brown and smell absolutely divine. Pro tip for Maple Roasted Carrots with Chickpeas perfection: keep a close eye on them during the last 5 minutes to prevent burning.
Remove from the oven and garnish with fresh parsley. Let it cool slightly before serving. Now, grab your camera – this Maple Roasted Carrots with Chickpeas is Instagram gold!

Here’s where most people mess up their Maple Roasted Carrots with Chickpeas – they don’t roast them long enough! You want those carrots to be tender and caramelized, and the chickpeas to be nice and crispy. Don’t be afraid to let them get a little brown.

PRESENTATION

This Maple Roasted Carrots with Chickpeas is a showstopper, but the presentation takes it to another level. I love serving it in a rustic bowl, topped with a generous sprinkle of fresh parsley.

For a more elegant presentation, you can arrange the Maple Roasted Carrots with Chickpeas on a platter and drizzle with a little extra maple syrup. People absolutely lose their minds when I serve this Maple Roasted Carrots with Chickpeas at potlucks!

This dish pairs perfectly with roasted chicken, grilled salmon, or even a simple veggie burger. It’s also fantastic as a side dish for Thanksgiving or Christmas. The Maple Roasted Carrots with Chickpeas absolutely slays at dinner parties!

Got leftovers? Toss them with some quinoa or couscous for a quick and easy lunch. You can also add them to a salad for extra flavor and texture.

I’ve even tried a seasonal variation with butternut squash and cranberries. It was a huge hit!

FAQs

Can I make this Maple Roasted Carrots with Chickpeas ahead of time?Absolutely! You can roast the carrots and chickpeas a day or two in advance and then reheat them in the oven before serving. They might not be quite as crispy, but they’ll still be delicious.
Can I use canned carrots for this Maple Roasted Carrots with Chickpeas?I wouldn’t recommend it. Canned carrots are usually too soft and mushy to roast properly. Fresh carrots are the way to go! My Maple Roasted Carrots with Chickpeas testing showed that canned carrots will not work.
What if I don’t have smoked paprika?You can substitute regular paprika, but the smoked paprika adds a unique flavor that really elevates the dish. If you can find it, I highly recommend using it.
Can I make this Maple Roasted Carrots with Chickpeas spicier?Of course! Add a pinch of red pepper flakes or a dash of hot sauce to the maple glaze.
What if I don’t have apple cider vinegar?You can use white vinegar or lemon juice instead.
How do I know when my Maple Roasted Carrots with Chickpeas is perfectly done?The carrots should be tender and slightly caramelized, and the chickpeas should be crispy. Pierce a carrot with a fork to check for tenderness.
Can I add other vegetables to this Maple Roasted Carrots with Chickpeas?Definitely! Brussels sprouts, sweet potatoes, and parsnips would all be delicious additions.
Can I add herbs to this Maple Roasted Carrots with Chickpeas?Yes! Fresh thyme, rosemary, or sage would all be great choices. My community loves when I add fresh thyme!

CONCLUSION

This Maple Roasted Carrots with Chickpeas is more than just a recipe. It’s a celebration of flavor, a testament to the power of simple ingredients, and a reminder that even vegetables can be exciting.

My Maple Roasted Carrots with Chickpeas Power Tips:

Don’t overcrowd the pan! Use two baking sheets if necessary.
Roast until the carrots are tender and caramelized.
Don’t be afraid to experiment with different spices and herbs.

I’ve created a few variations that I absolutely love:

Spicy Maple Roasted Carrots with Chickpeas: Add a pinch of red pepper flakes and a drizzle of sriracha for extra heat.
Maple Roasted Carrots with Chickpeas and Walnuts: Toss in some chopped walnuts for added crunch and nutty flavor.
Maple Roasted Carrots with Chickpeas and Feta: Crumble some feta cheese over the top for a salty and tangy finish.

The Spicy Maple Roasted Carrots with Chickpeas version gets the biggest reactions! I have so much confidence in your cooking success. Make this Maple Roasted Carrots with Chickpeas your signature dish. Share your results and inspire others to create their own flavor adventures!

This Maple Roasted Carrots with Chickpeas reminds me of another flavor explosion, my Egg Muffins with Spinach and Feta. For more bold flavor adventures, check out my Strawberry Danish with Cream Cheese. If this recipe rocks your world, you NEED to try my Butternut Squash Gnocchi with Sausage!

Now get in that kitchen and make some magic! I want to see your creations! Don’t forget to share your results!

More Maple Roasted Carrots with Chickpeas Inspiration

Try these Spicy maple roast carrots with crispy chickpeas and yogurt sauce for a different take.
Explore Za’atar Maple Roasted Carrots and Chickpeas for a plant-based twist.
Get inspired by these Spicy maple roast carrots with crispy chickpeas and yogurt sauce ideas.

Maple Roasted Carrots with Chickpeas

Print Recipe

These Maple Roasted Carrots with Chickpeas are a simple and delicious side dish or light vegetarian meal. The sweetness of the maple syrup complements the earthy carrots and protein-packed chickpeas for a flavorful and nutritious dish.

Author: Quinn
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

1 pound carrots, peeled and chopped
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Optional: Fresh parsley, chopped, for garnish

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss the carrots and chickpeas with olive oil, maple syrup, smoked paprika, garlic powder, salt, and pepper.
Spread the mixture in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the carrots are tender and slightly caramelized, flipping halfway through.
Garnish with fresh parsley, if desired, and serve immediately.

Notes

For a spicier kick, add a pinch of red pepper flakes. Serve over quinoa or couscous for a more substantial meal.