These maple-roasted carrots have a sweet, spicy glaze featuring maple syrup and warm chili powder. For a finishing touch, they’re served with rich, creamy vegan whipped yogurt and topped with fresh parsley, pomegranate seeds, and pistachios.
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When people hear the term vegan, they often think of munching on carrot sticks, stewing beans, and eating tons of salads. Those are great, but you can get much more creative with vegan recipes.
I love making flavorful recipes, like this balela salad loaded with color, texture, and flavor, to keep my meals and snacks interesting. That’s what this maple-roasted carrots with vegan whipped yogurt recipe is all about! It’s a gorgeous side dish you can make any time of the year, but I find it even more spectacular served during the holidays. The bright holiday colors bring a cozy feel to your table, and no one bite will be left!
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Why You’ll Love These Spicy Roasted Carrots
- Simple Ingredients: Making these carrots and dip only takes a few simple ingredients.
- Easy: Even those with zero cooking knowledge will have no problem making this recipe.
- Bold Flavor: The combination of spices and maple syrup delivers a bold flavor in every bite.
- Healthy: This low-fat recipe is high in protein and full of vitamins and minerals.
Ingredients and Notes
Roasted Carrots
- Whole Carrots: Whole carrots are full of natural sweetness and have a perfect texture after roasting.
- Maple Syrup: The sweetness of maple syrup balances the spice of the chili powder’s heat.
- Olive Oil: Olive oil helps thin out the mixture, coats the carrots more evenly, and creates that gorgeous roasted color.
- Spices: Chili powder, chili paste, salt, and pepper provide the perfect seasoning.
Vegan Whipped Yogurt
- Plain Vegan Yogurt: Plain vegan yogurt creates the cream base for this creamy whipped sauce. It has a nice cooling effect that complements the spice and sweetness of the carrots. If possible, use a high-protein Greek vegan yogurt.
- Lemon Juice: Lemon juice adds tang and acidity to the sauce.
- Seasoning: Garlic powder, salt, and pepper.
Garnish
- Parsley: For a fresh finish.
- Pomegranate: For a dash of color and sweetness.
- Pistachios: Provides a nice crunchy finish.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions
- Other Root Vegetables: This sweet and spicy glaze can be used to roast your favorite root vegetables. Try it with russet potatoes, sweet potatoes, parsnips, rutabaga, or other favorites.
- Sour Cream: Use vegan sour cream instead of yogurt for a slightly different flavor that works well.
- Extra Spicy: Add red pepper flakes or cayenne to the glaze for even more heat.
How to Maple Roasted Carrots with Vegan Whipped Yogurt
Carrots
- Line a baking sheet with parchment paper and preheat the oven to 400°F.
- Peel the carrots, leaving the ends intact for presentation.
- Add the carrots to the baking sheet, and pour the olive oil, maple syrup, and spices on top. Mix together with your hands to evenly coat. Roast for 20-25 minutes, flipping halfway through.
Vegan Whipped Yogurt
- Combine the yogurt, salt, pepper, garlic powder, and lemon juice in a bowl and blend with a whisk.
- Spread the whipped yogurt on a serving platter and top it with the roasted carrots.
- Top the carrots with roughly chopped parsley, pomegranate seeds, and chopped pistachios. Serve warm.
FAQ
Chili powder has a bit of heat, but it is very mild. For more heat, add red chili pepper flakes or a ¼ teaspoon of chili paste.
Yes, you can! Other vegetables that work well with this dish’s glaze include parsnips, rutabaga, turnips, sweet potatoes, russet potatoes, and jicama.
In general, most vegan yogurts have a tangy flavor similar to traditional dairy yogurt, but they may have other flavor notes that are not found in dairy yogurt. These flavors depend on the ingredients used to make the yogurt. For example, coconut yogurt may have a mild coconut flavor, while some yogurts may have a grain-like flavor note.
Yes, it does. Although vegan yogurt isn’t made with dairy, it is still made by fermentation, which creates probiotics.
Expert Tips
- Did you know that peeling carrots is entirely optional? If you want to save time, give your carrots a good scrub and roast them with the skin on.
- Chili paste is made with hot peppers, so be very mindful of keeping your hands away from your face and wash them thoroughly when you’ve finished working with the chili paste mixture.
- Line your baking sheet with parchment paper, not wax paper. It’s easy to grab the wrong one; if you do, your kitchen will be full of smoke.
Serving Suggestions
This holiday side dish is a beautiful addition to a Thanksgiving or Christmas vegan dinner spread. I suggest preparing it with stuffed butternut squash, green beans, crispy vegan Brussels sprouts, and cranberry sauce.
Video
Storage
Refrigerator: Store the carrots and the dip for up to 4 days in an airtight container.
Reheat: Microwave the carrots at 30-second intervals until hot.
More Vegan Holiday Side Dishes!
Recipe
Maple Roasted Carrots
Equipment
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Ingredients
Roasted Carrots
- 1 lb carrots washed and peeled
- 2 tbsp extra virgin olive oil
- 2 tablespoon pure maple syrup
- ½ teaspoon chili powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Whipped Yogurt
- 1 cup plain vegan yogurt
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ tsp ground black pepper
- 3 tablespoon lemon juice
Garnish
- ¼ cup flat leaf parsley roughly chopped
- ¼ cup pomegranate seeds
- 2 tablespoon pistachios shelled
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Peel carrots, leaving the ends intact for presentation.
- Toss the carrots with olive oil, maple syrup, chili powder, salt, and pepper.
- Place the carrots in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway through.
- While the carrots are roasting, create your whipped vegan yogurt. Add the plain vegan yogurt, lemon juice, garlic powder, salt, and pepper to taste. Whisk together to combine.
- Spread the whipped yogurt on a serving platter. Top with the roasted carrots. Garnish with roughly chopped parsley, pomegranate seeds, and pistachios. Serve warm.
Video
Notes
- Did you know that peeling carrots is entirely optional? To save time, give your carrots a good scrub and roast them with the skin on.
- Chili paste is made with hot peppers, so be very mindful of keeping your hands away from your face and wash them thoroughly when you’ve finished working with the chili paste mixture.
- Line your baking sheet with parchment paper, not wax paper. It’s easy to grab the wrong one; if you do, your kitchen will be full of smoke.
- Refrigerate for up to 4 days. Reheat the carrots only in the microwave.
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