The Vegan Ginger-Maple Roasted Carrots is a comforting dish. We made it with carrots, olive oil, maple syrup, seasoning, butter, cranberries, orange zest, thyme leaves, and pecans. This recipe contains 2 grams of protein and 190 calories per serving. These carrots become ready to serve in just 45 minutes. Store these Vegan Ginger-Maple Roasted Carrots in the refrigerator for 4 days. You may serve them with wild rice pilaf, roast seitan, kale salad, mushroom risotto, cranberry spinach salad, or stuffed butternut squash.
STATS:
- Serving size: 1 cup
- Cuisine: Modern American
- Total time: 45 minutes
- Course: Side Dish
- Preparation time: 15 minutes
- Diet: Vegan
- Calories: 190 kcal
- Serving: 4
- Cooking time: 30 minutes
EQUIPMENT:
- Baking sheet
- Cutting board
- Mixing bowls
- Baking paper
- Vegetable peeler
- Knife
- Measuring cups and spoons
- Spoon
- Serving platter
INGREDIENTS:
ROASTED CARROTS:
- 1½ lbs peeled carrots
- 2 tbsp maple syrup
- 1 tsp ground ginger
- ½ tsp salt
- 2 tbsp olive oil
- ¼ tsp black pepper
CRANBERRY BUTTER:
- 1 tbsp maple syrup
- ⅓ cup chopped dried cranberries
- 4 tbsp softened unsalted vegan butter
- 1 tsp orange zest
GARNISH:
- 1 tsp thyme leaves
- 2 tbsp chopped pecans
INGREDIENT NOTES:
CARROTS:
- Roasting them makes them tender and sweet. Their vivid orange hue makes the dish look more appealing. You can use peeled parsnips if you prefer.
OLIVE OIL:
- Add this oil to coat the carrots evenly and keep them from drying out during roasting. Olive oil also helps the maple syrup and ginger cling to the vegetables. If needed, you can substitute another mild vegetable oil for olive oil.
MAPLE SYRUP:
- We use maple syrup to add sweetness and give the carrots a caramelized surface. Its warm flavor pairs nicely with ginger and cranberries. You can also use agave syrup as an alternative.
UNSALTED VEGAN BUTTER:
- This butter creates the creamy topping that melts over the warm carrots. It also gives the dish a rich, comforting taste. You can use a vegan butter substitute if you like.
INSTRUCTIONS:
- First, include baking paper on the sheet and heat the oven to 400°F.
- Peel the carrots and cut them evenly into equal-sized sticks, then put them in the bowl.
- Toss the carrot sticks with olive oil, black pepper, ground ginger, salt, and maple syrup.
- Spread a single layer of carrots on the sheet and bake them for 35 minutes, turning them halfway through cooking.
- Mix the softened butter, orange zest, chopped cranberries, and maple syrup in a small bowl.
- Put the hot carrots on the platter and spread the cranberry butter on them.
- Lastly, sprinkle thyme leaves and chopped pecans on top, then serve warm.
SERVING SUGGESTIONS:
MAIN:
- Lentil Loaf
- Mushroom Wellington
- Stuffed Bell Peppers
- Shepherd’s Pie
- Roast Seitan
POTATO AND GRAIN:
- Garlic Roasted Potatoes
- Creamy Vegan Mashed Potatoes
- Wild Rice Pilaf
- Mushroom Risotto
- Herb-Roasted Sweet Potatoes
SALADS:
- Cranberry Spinach Salad
- Apple Walnut Salad
- Kale Salad
- Roasted Beetroot Salad
- Quinoa Pomegranate Salad
SAUCES AND DIPS:
- Mushroom Gravy
- Garlic Aioli
- Herb Sauce
- Maple Dijon Dressing
- Cranberry Chutney
TIPS:
- Cut the carrot sticks to the same size so they cook evenly and finish at the same time.
- For a more caramelized texture, arrange the carrots in a single layer on the sheet.
- Add melted vegan butter so it blends well with the cranberries and orange zest.
- You can adjust the sweetness by reducing the maple syrup to suit your taste.
STORAGE INFORMATION:
FRIDGE:
- Store these carrots in a closed box for four days.
FREEZER:
- Freeze the roasted carrots without the cranberry butter for two months.
FAQs:
Could I make this dish ahead of time?
- Yes, you can refrigerate the prepared carrots a day ahead and roast them just before serving.
Do baby carrots work well in this recipe?
- Yes, they’re a great option for making this recipe.
How can I make this dish without nuts?
- For the variant you want, you can omit the pecans or use pumpkin seeds instead.
Should we use fresh cranberries rather than dried ones?
- You can add them, though fresh cranberries are tarter and juicier.
How can I prevent the carrots from turning soggy?
- For the best results, dry the washed carrots and don’t crowd the plate.
NUTRITIONAL INFORMATION:
Net carbs: 22 g
Iron: 1 g
Total carbs: 27 g
Calories: 190 kcal
Vitamin A: 18,000 IU
Fiber: 5 g
Calcium: 60 mg
Protein: 2 g
Sodium: 350 mg
Potassium: 450 mg
