This citrus and maple-glazed roasted carrots recipe takes a classic pairing and gives it a new-age feel.
Once roasted, the carrots are served on a platter and drizzled (read: submerged) in a cheesy cashew sauce. Each bite seduces your taste buds with a diverse set of sensations – sweet, zesty, spicy, creamy, light, decadent, warm, and cool. Serve this recipe aside your next sit-down meal and watch it turn from an expected afterthought nosh to the main attraction. Enjoy!
Citrus and Maple Glazed Roasted Carrots Recipe with Cashew Cheese Sauce
For the roasted carrots
- 1 bunch of stemmed carrots (7-8 medium-sized ones)
- 2 tablespoon maple syrup
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Dash of black pepper
- Zest of 1 orange
- Juice of 1 orange
For the sauce
- 2 cups cashew
- 1 ¼ cup water
- 2 garlic cloves
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
From the Organic Authority Files
Place the cashews in a bowl with the water and let sit overnight.
The next day, preheat the oven to 400 degrees Fahrenheit.
Scrub the carrots clean and remove the stems of the carrots. Slice them in half into long strips. Skinnier carrots don’t need to be sliced.
Place the carrots in a bowl and add the maple syrup, olive oil, salt, pepper, and orange zest, and juice. Toss until the carrots are evenly coated.
Spread the carrots on a baking sheet so there is only one layer, drizzle the remaining sauce atop the carrots, and place the sheet in the oven. Bake for five minutes. Turn the oven to broil and cook for two minutes. Turn the oven back to 400 degrees, flip the carrots, and cook for another five minutes. Broil for another two minutes and then remove from the oven.
While the carrots cool lightly, prepare the cashew sauce. Add the soaked cashews to a food processor along with the garlic cloves, nutritional yeast, sea salt, and black pepper. Blend until smooth. Add more water to thin out the consistency to your liking.
Drizzle the cashew sauce over the citrus maple roasted carrots and serve with a garnish of pomegranate seeds and freshly-chopped parsley.