Maple-Roasted Carrots with Spiced Cashew-Tahini Sauce

by Steph Sunshine at StephSunshine.com

Yield 4 servings

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

  • 1 1/2 lbs. carrots (2 bunches)
  • 1/4 cup vegan butter (such as Earth Balance)
  • 3 tbsp. maple syrup
  • 1 tbsp. freshly squeezed lemon juice
  • salt and pepper
  • sliced almonds or chopped pecans (optional)

Cashew-Tahini Sauce

  • 3 tbsp. raw, unsalted cashews
  • 6 tbsp. water
  • 2 tbsp. tahini
  • 1 tsp. maple syrup
  • 2 tsp. freshly squeezed lemon juice
  • 2 tsp. nutritional yeast
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cloves

Instructions

  1. Soak cashews in cold water for 2 hours, or in boiling water for 10 minutes. (If you have a high-powered blender, you can skip this step.)
  2. Preheat the oven to 425°F (220°C). Prepare a large baking tray by lining with aluminum foil and spraying with oil.
  3. Cut the tops off the carrots, leaving an inch or so of greens. Then use a vegetable peeler to peel the carrots. You can roast the carrots whole, slice them in half length-wise (recommended if your carrots are large), or cut them into smaller 2-3 inch pieces.
  4. In a small saucepan over medium-low heat, melt the vegan butter. Remove from heat and stir in 3 tbsp. maple syrup and 1 tbsp. lemon juice.
  5. Coat carrots with the maple/butter/lemon juice glaze, either by tossing them in a large bowl or by using a pastry brush to brush the carrots on the prepared tray. Season lightly with salt and pepper.
  6. Place carrots in a single layer on the prepared tray, leaving some space between the carrots. Roast at 425°F (220°C) for 20-30 minutes, until fork-tender. (Baking time will vary depending on the size of the carrots).
  7. While the carrots are roasting, blend cashews and water in a blender until creamy and smooth (about 2-4 minutes).
  8. Mix cashew sauce with all remaining ingredients except almonds/pecans in a small bowl.
  9. Remove carrots from oven and allow to cool slightly. Drizzle sauce over the carrots and garnish with sliced almonds or chopped pecans, if using. (Or serve sauce on the side).

Notes & Hints

Use just enough of the maple-butter glaze to coat the carrots well. Don't worry if there's some left over. If you put too much on the baking tray, it will burn in the oven.

Leftovers: Roasted carrots are best served fresh out of the oven, but they can be stored in an airtight container in the refrigerator. Reheat on a baking tray in the oven at 350°F for 10 minutes.

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