Maple Roasted Carrots
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.
Servings: 4
Calories: 208kcal
Equipment
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.
Nutrition
Calories: 208kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 384mg | Potassium: 491mg | Fiber: 5g | Sugar: 16g | Vitamin A: 19352IU | Vitamin C: 25mg | Calcium: 136mg | Iron: 1mg