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Maple Roasted Rainbow Carrots {vegan recipe}

Roasted rainbow carrots look as good as they taste. Most of the recipes for maple roasted carrots I found used butter and/or honey but I wanted to make a vegan version that everyone can enjoy. This Roasted Rainbow Carrots recipe was born! 

Vegan Maple Roasted Carrots

These maple roasted carrots are a delicious vegan recipe that will compliment your Easter dinner or brunch this year.

Ingredients

  • 1 1/2 – 2 pounds rainbow carrots
  • 1/4 cup olive oil
  • 1/3 cup maple syrup
  • 1/4 cup brown sugar
  • salt and pepper to taste

Directions

Preheat oven to 350° F (olive oil has a lower smoke point than butter so if you’re going to make these maple roasted carrots vegan, you’ll need to cook at 350° for 40 minutes. If you’re using butter, you can cook at 400° for 30-35 minutes)

Line a pan or baking sheet with aluminum foil for easy cleanup

Trim ends of carrots and slice in half vertically for faster cooking.

You can actually roast them with the stems on if you like the aesthetic but it’s hard to get out every bit of dirt from where the stem and root connect so I just trim them off

Spread prepared carrots in a single layer in the baking sheet

Pour the olive oil on top of the carrots and spread them around to coat.

My sister-in-law gave me a bottle of artisanal olive oil that I LOVE. The flavor is amazing. I enjoy it on pasta instead of sauce because I don’t want anything obscuring the taste of the oil. This olive oil complimented my rainbow carrots in the best of ways. It’s one of the only times I’ve had guests asking for seconds on vegetables over the rich, not-so-healthy main dish.

In a small bowl, mix together maple syrup and brown sugar until well combined

Pour syrup mixture over carrots

Add salt and pepper to taste and toss to coat

Bake for approximately 35 minutes, until the thickest part of the carrot can be pierced easily with a fork

Serve warm

Preparing for Easter dinner this year? Try this classic deviled egg recipe to go with your maple roasted carrots.

Roasted Rainbow Carrots {Vegan}

These maple roasted carrots are a delicious vegan recipe that will compliment your Easter dinner or brunch this year.

Prep Time
5 minutes

Cook Time
40 minutes

Total Time
45 minutes

Ingredients

  • 1 1/2 – 2 pounds rainbow carrots
  • 1/4 cup olive oil
  • 1/3 cup maple syrup
  • 1/4 cup brown sugar
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350° F
  2. Line a pan or baking sheet with aluminum foil for easy cleanup
  3. Trim ends of carrots and slice in half vertically for faster cooking
  4. Spread prepared carrots in a single layer in the baking sheet
  5. Pour the olive oil on top of the carrots and spread them around to coat.
  6. In a small bowl, mix together maple syrup and brown sugar until well combined
  7. Pour syrup mixture over carrots
  8. Add salt and pepper to taste and toss to coat
  9. Bake for approximately 35 minutes, until the thickest part of the carrot can be pierced easily with a fork
  10. Serve warm

Notes

You can actually roast them with the stems on if you like the aesthetic but it’s hard to get out every bit of dirt from where the stem and root connect so I just trim them off

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 208Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 141mgCarbohydrates: 32gNet Carbohydrates: 0gFiber: 5gSugar: 23gSugar Alcohols: 0gProtein: 1g

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