Maple Glazed Heirloom Carrots with Lemon Cashew Cream

Maple roasted heirloom carrots with lemon cashew cream

Maple Glazed Heirloom Carrots with Lemon Cashew Cream | Vegan, Naturally Gluten-Free

Course: Side Dish

Cuisine: European

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3

This simple side dish can be made in 20 minutes or less! You can adapt the amounts based on how much you need to make. This is a very forgiving recipe.

Ingredients

1.5 lbs heirloom organic carrots washed but not peeled (I used a potato brush to give them a good scrub)
2 Tbsp extra-virgin olive oil
2 Tbsp maple syrup
2 Tbsp pistachios coarsely chopped

Cashew Cream

1/4 tsp sea salt
1/8 tsp freshly ground pepper to taste
3/4 cup raw cashews soaked 2-3 hours or overnight
1 lemon juiced
1/4 cup filtered water

Instructions

Soak the cashews in a bowl covered with water for anything between 2 and 10 hours.
Wash the carrots and dry them with a towel. Line a large cookie sheet with parchment paper, and line the carrots on it.
Mix the maple syrup and olive oil together with a fork and mix until it binds together. Drizzle over the carrots, and using your hands, move them around so that the carrots are well coated.
Cook in the oven at 400F for about 15-20 minutes, depending on how big your carrots are. (You don't want them overcooked)
To make the sauce, simply put the soaked cashews, the lemon juice, water and a generous pinch of sea salt in a high speed blender, and blend until very smooth. If it's too thick, add a bit more water.
When the carrots are done, sprinkle a bit of grey sea salt on top, and pepper if using, then drizzle generously with the sauce, and top with some chopped pistachios.
Enjoy!