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Hello my vegan foodies! Today we are going to make my maple glazed roasted
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carrots with a spiced cashew tahini sauce. This dish is easy and delicious
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and with Easter coming up I thought it would be the perfect recipe to share
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with you all. Okay so first things first I've got to preheat my oven to 425
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degrees Fahrenheit. Next I'm preparing two baking trays by lining them with
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foil and coating the foil with some olive oil spray. Now I'm taking two
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bunches of washed carrots for about one and a half pounds and I'm just lining
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them up to cut off the greens. I used one bunch of rainbow carrots with one bunch
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of regular orange carrots to add some color but whatever carrots you have will
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work just fine. So when I'm cutting the tops here I'm just gonna leave about an
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inch of greens attached. And next I'm peeling the skins off the carrots. You
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don't have to peel the skins off the carrots. Skins are edible but they do
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have a bitter taste so I think most people prefer to peel them and they also
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look prettier peeled in my opinion. So now I'm gonna cut my thickest carrots in
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half lengthwise. My carrots are all different sizes but I want them to roast
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evenly so by cutting the largest ones in half I'll get them to roast a little
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more quickly and approximately at the same time as the smaller carrots so I
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don't have to take some out before the others. You could also cut your carrots
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into bite-sized pieces if you prefer. I just think they look nice whole. So for
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the glaze I'll start by melting a quarter cup of vegan butter on the stove
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Once that's melted I will take it off the heat and add three tablespoons of
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maple syrup and one tablespoon of fresh squeezed lemon juice. Give it a little
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mix mix mix and it is ready to go on my carrots. I am placing my carrots in a
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large mixing bowl here to catch the excess glaze. I will start by just
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pouring the glaze over the carrots as evenly as possible trying to coat
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everything. Then I'll take my little brush and grab some glaze from the bowl
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to cover the spots that got missed. Now I'll season with a little salt and
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pepper, turn the carrots and add some more salt and pepper. And these will go
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onto my prepared baking trays. I'm leaving some space between the carrots
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so they can get evenly roasted on all sides. When you place the carrots on the
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trays there will still be some glaze left at the bottom of the bowl. Don't try
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to use all of it because it will just burn in the oven and create a mess. So my
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carrots will go in to roast for about 20 to 25 minutes. You might need to roast
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yours for up to 30 minutes if your carrots are large and you didn't cut
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them in half like I did. While those are roasting I will prepare my sauce
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starting with some cashew cream. I'm adding three tablespoons of soaked cashews
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to my blender along with six tablespoons of water and I will blend that until it
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is nice and creamy. When the cream is ready I'll pour it into a bowl and then
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I will add two tablespoons of tahini, one teaspoon of maple syrup, and two
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teaspoons of fresh squeezed lemon juice. And I'll give that a little mix before I
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add my seasonings. I've got two teaspoons of nutritional yeast, half a teaspoon of
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salt, half a teaspoon of cumin, half a teaspoon of cinnamon, half a teaspoon of
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coriander, and a quarter teaspoon of cloves. I'm mixing that all up well to
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get all that flavor distributed throughout the sauce. Alright my carrots have been in for 20 minutes so I'll just check them with a fork to see if they're
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done and yep they're pretty tender now so I can put them on my platter to serve
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Mmm these carrots came out so tender and they're just a little bit sweet and then
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there's the savory balance from the tahini sauce along with some crunch from
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the sliced almonds on top. Perfect side dish for the holidays. Try it out, leave
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me a comment, let me know what you thought. As always thank you so much for
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sticking around to watch this video. I do have more delicious videos coming soon
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so if you're not already subscribed please click that button if you want to
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of course and I'll see you in the next one
