Spicy Maple Roasted Carrots – SIMPLi

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iNGREDIENTS

Crispy Chickpeas:

• SIMPLi Regenerative Organic Certified Chickpeas (½ cup)
• SIMPLi Regenerative Organic Certified Spanish Extra Virgin Olive Oil (2 tablespoons)
• SIMPLi Peruvian Spice Blend (1 teaspoon)
• Garlic Powder (½ teaspoon)
• Onion Powder (½ teaspoon)
• Lemon Zest
• Salt & Pepper to taste

Roasted Carrots:

• Carrots (1 ½ lbs)
• SIMPLi Regenerative Organic Certified Spanish Extra Virgin Olive Oil (2 tablespoons)
• Pure Maple Syrup (3 tablespoons)
• SIMPLi Peruvian Spice Blend (1 teaspoon)
• Red Pepper Flakes (¼ teaspoon)
• Greek Yogurt (1 cup)
• Garlic Clove, grated (1)
• Lemon Zest (½ teaspoon)
• Lemon Juice (1 tablespoon)
• Salt (for yogurt sauce)
• EVOO (for yogurt sauce) (2 tablespoons)

iNSTRUCTIONS

1. Heat oven to 425°F and line two small baking sheets with parchment paper.
2. In a bowl, combine cooked and patted dry chickpeas, olive oil, and seasonings. Spread evenly on a prepared baking sheet and set aside.
3. On the other sheet tray, add prepared carrots, olive oil, maple syrup, and seasonings. Toss to coat and spread evenly.
4. Bake chickpeas until golden and crispy and carrots until tender and caramelized (~30-35 mins).
5. Prepare yogurt sauce by combining Greek yogurt, grated garlic, lemon zest, lemon juice, olive oil, and salt in a bowl; season to taste. Transfer to a plate and smear.
6. Top yogurt with roasted carrots and crispy chickpeas. Garnish with parsley.

Enjoy!

Sweet meets heat in this stunning side dish that's equal parts simple and impressive. Carrots are roasted with maple syrup and Simpli's Peruvian spice blend until deeply caramelized and tender, while Simpli chickpeas get crispy and golden in the oven alongside them. Everything comes together on a bed of cool, creamy garlic yogurt — the kind of dish you bring to a dinner party and suddenly everyone wants the recipe. Three components, one sheet pan situation, and a whole lot of flavor payoff.