Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream

Lauren Caris Short

By Lauren Caris Short

Updated

This article may contain affiliate links. Please read our disclosure policy.

5 from 2 votes

We’ve made it to the side dish of our Vegan Christmas dinner, and it’s a special one with these Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream. They are sweet, sticky and moreish with the most decadent roasted garlic cream, that anyone, vegan or not, will love!

Vegan Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream

Christmas dinner is literally my favourite meal of the year, and this year will be our first vegan Christmas! Rather than let that mean we don’t get to enjoy all our usual favourite things, I’ve created a FULL Christmas Dinner Menu for you as part of the Vegan Advent Calendar 2016. To start, we had this Vegan Pate, then for a main dish, a whole roasted cauliflower on a bed of spiced lentils. Stay tuned for next week to see what dessert is going to be…

Vegan Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream

In the meantime, let’s talk about these carrots for a minute. Because holy moly they are good. They are roasted in a mixture of dijon mustard (the spicier the better) and maple syrup. The maple syrup will counteract the spiciness of the mustard, to create this glorious mixture of sweet and savoury. And when the carrots are roasted in this mixture, they get beautifully golden, crispy edges, and a sweet, sticky glaze.

Vegan Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream

The roasted garlic cashew sauce is the PERFECT thing to serve with these roasted carrots. By roasting the garlic beforehand, it transforms from strong and spicy, to sweet and gentle. It still tastes garlicky, but it’s a gentle, sweet garlicky. When blended with soaked cashew nuts, you are left with a gorgeously creamy sauce that compliments the carrots beautifully.

Top them off with some freshly chopped parsley for freshness, pomegranate seeds for a fruity burst, and some flaked almonds for a bit of texture!

Print Recipe
5 from 2 votes

Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream

Vegan Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream, perfect for a thanksgiving or Christmas dinner side!
Prep Time15 minutes
Cook Time30 minutes
Total Time8 hours 45 minutes
Servings: 4 as a side

Ingredients

Roasted Carrots

  • 6 Carrots
  • 3 tbsp Maple Syrup
  • 2 tsp Dijon Mustars
  • salt and pepper for Seasoning

Roasted Garlic Cashew Cream

  • 1 cup (125g) Cashew Nuts Soaked overnight in cold water
  • 1/2 cup (120ml) Water
  • 1 head garlic
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder

Toppings

  • Freshly Chopped Parsley
  • Pomegranate Seeds
  • Flaked Almonds

Instructions

  • The night before you prepare this dish, place the cashews in a bowl and completely cover with water. Leave overnight or for at least 8 hours.
  • Preheat the oven to 180°C. Chop the carrots into quarters length ways. Mix together the mustard and maple syrup and toss the carrots in the mixture so they are completely coated. Lay on a flat baking sheet so they are all next to each other. Roast for 25-30 minutes until golden brown and soft.
  • To prepare the garlic, chop a small amount of the top off of the whole bulb leaving the bottom intact so it stays together. Drizzle a little olive oil over the exposed ends, and season with salt and pepper. Wrap the whole bulb in tin foil and roast for 30 minutes with the carrots. Once roasted, use a knife to remove the soft flesh from each clove. It should slip out easily and be very soft.
  • To make the cashew sauce, drain and rinse the cashews that have been soaking for at least 8 hours. Then add to a food processor with the water, salt, garlic powder and roasted garlic cloves. Blend on a high speed in a food processor, or ideally a high speed blender until completely smooth. If you can’t get it completely smooth, that’s still fine.
  • Serve the carrots with some of the garlic cashew cream on top with some freshly chopped parsley, flaked almonds and pomegranate seeds.

Images by Lauren Caris Short.

Leave a Comment

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 thoughts on “Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream”

  1. YUM! These carrots look and sound absolutely amazing – can’t wait to try them!! I also love Christmas dinner, and every year I introduce at least one new veg alternative. Love your advent calendar too btw!

    Reply
  2. Oh my gosh, these are the most gorgeous carrots on the face of the internet! I wish I could reach through my computer screen and snatch one up with a fork right now. I’ve made roasted carrots before, but never with dijon and maple syrup, and that sweet sticky glaze sounds sooooo good with the savory garlic cream sauce. Yum yum yum!

    I’m loving your advent calendar recipes so far! It’s such a great idea to put together a full christmas menu, and so ambitious. Each recipe has me thinking I need to hijack my family’s normal christmas menu and throw in some of these recipes to mix things up a little, haha!

    Reply