I specialize in recipes that are enjoyed by all, no matter your eating style, so whether you follow a plant based diet or are just looking to work a few more vegetables into your diet, you’re sure to find something you love. From vegan dinners, to breakfast, lunch, meal prep, desserts, and snacks, I have a little something for everyone! So here we are again today with a new glorious vegan recipe named “Roasted Maple Glazed Rainbow Carrots”, get in and let’s make it together:
- 2 pounds rainbow carrots (peeled)
- 2 tbsp real maple syrup
- 2 tbsp olive oil
- 1 heaping tbsp grainy mustard
- 1 tbsp low sodium soy sauce or tamari
- 2 tsp minced garlic (about 2 cloves)
- 1/4 tsp salt
- 1/4 tsp fresh black pepper
- Chopped pistachos, pomegranate, (vegan) feta and parsley for garnish
Preheat the oven to 400 degrees Fahrenheit.
Peel the carrots and chop off the tops if desired. I left part of the green bits on because I like the way it looks, but totally up to you! Add to a large baking dish or tray. If your carrots are big (mine were pretty thin so I kept them whole) slice them into strips.
Whisk together all remaining ingredients in a small bowl.
Pour the sauce over the carrots and toss with your hands to evenly combine.
Add to the oven and roast for 40-50 minutes, depending on the size of your carrots and how soft you like them. The longer you roast, the softer the inside will get. The thicker your carrots, the longer you’ll need to roast them for. I roast until they are easily pierced with a fork, but if you like more crunch, take them out before that point.
Garnish with pomegranate, chopped parsley, crushed pistachios and feta. I like to serve them over hummus, but they are delicious just as is. Enjoy!
If you can’t find rainbow carrots, just regular orange ones are fine!
I highly recommend using a grainy mustard (generally labeled as Old Style) if you can. If you can’t find it, sub for dijon or spicy brown.