The Vegan Roasted Carrots with Spicy Maple Glaze and Yogurt Sauce are a tasty meal. This meal has 150 calories and takes 40 minutes to make. Serve this dish at holidays, feasts, events, functions, lunches, or festivals. It contains carrots, olive oil, salt, maple syrup, sriracha sauce, black pepper, smoked paprika, garlic powder, unsweetened vegan yogurt, lemon juice, parsley, sesame seeds, and red pepper flakes. We may pair this dish with grilled tofu steaks, chickpea patties, herb stuffing, arugula walnut salad, farro vegetable bowl, lentil loaf, vegan green bean casserole, cucumber tomato salad, garlic flatbread, and whole wheat dinner rolls. You may keep this Vegan Roasted Carrots with Spicy Maple Glaze and Yogurt Sauce in the refrigerator for four days.
STATS:
- Total Time: 40 minutes
- Cuisine: American
- Course: Side Dish
- Diet: Vegan
- Preparation Time: 10 minutes
- Calories: 150 kcal
- Serving Size: About 1 cup
- Servings: 4
- Cooking Time: 30 minutes
EQUIPMENT:
- Large baking sheet
- Mixing bowl
- Silicone brush
- Measuring cups
- Cutting board
- Knife
- Small bowl
- Measuring spoons
- Serving platter
INGREDIENTS:
ROASTED CARROTS:
- 1 pound halved lengthwise carrots
- Half tsp. salt
- 1 tbsp. olive oil
- Quarter tsp. black pepper
SPICY MAPLE GLAZE:
- 2 tbsp. maple syrup
- Half tsp. smoked paprika
- 1 tsp. sriracha sauce
- Quarter tsp. garlic powder
YOGURT SAUCE:
- Half cup unsweetened vegan yogurt
- 1 tbsp. lemon juice
- Quarter tsp. salt
- 1 tbsp. chopped parsley
GARNISH:
- 1 tbsp. chopped parsley
- Half tsp. red pepper flakes
- One tsp. sesame seeds
INGREDIENT NOTES:
CARROTS:
- Carrots are the basic component that makes the sweet taste. They get tender inside while making delicious roasted edges. Also, carrots give vibrant color and excellent taste. You may use rainbow carrots as per your preference.
OLIVE OIL:
- It roasts the carrots evenly and gives them a beautiful golden color. Olive oil helps them avoid drying out during cooking. Use sunflower oil as an alternative.
MAPLE SYRUP:
- Maple syrup makes the sweet base of the glaze. It caramelizes slightly and covers the carrots with a glossy finish. You may use date syrup as another choice.
SRIRACHA SAUCE:
- We use it to include heat and complexity in the glaze. This spicy taste maintains the sweetness of maple syrup and makes a delicious contrast. You may use chili garlic sauce as per your preference.
VEGAN YOGURT:
- Vegan yogurt makes the creamy base of the sauce. Its tangy taste maintains the warmth and spice of the roasted carrots. Cashew cream is a good alternative if vegan yogurt is not available.
SESAME SEEDS:
- They include a subtle nutty taste and a pleasant crunch. Sesame seeds make the look attractive. You may use hemp seeds as another choice.
INSTRUCTIONS:
- First, warm the oven to 425°F & put baking paper on the sheet.
- In a large bowl, toss carrots with salt, olive oil, and pepper.
- Evenly coat all the carrots and spread them on the sheet in one layer with distance between them.
- Roast the carrots for twenty minutes.
- Combine maple syrup, smoked paprika, sriracha sauce, and garlic powder in a small bowl.
- Put the sheet out of the oven and include the glaze evenly over the carrots.
- Again, roast the carrots for ten minutes till they get tender.
- In a small bowl, stir vegan yogurt, lemon juice, salt, and chopped parsley till the mixture is smooth.
- Spread the yogurt sauce on the platter and arrange the warm glazed carrots on top.
- Lastly, sprinkle parsley, sesame seeds, and red pepper flakes.
SERVING SUGGESTIONS:
MAIN:
- Grilled Tofu Steaks
- Baked Tempeh
- Lentil Loaf
- Chickpea Patties
- Black Bean Burgers
- Stuffed Bell Peppers
- Vegan Meatballs
- Mushroom Wellington
GRAIN:
- Quinoa Pilaf
- Brown Rice
- Wild Rice Blend
- Lemon Herb Couscous
- Bulgur Wheat Pilaf
- Farro Salad
- Barley Risotto
- Garlic Rice
POTATO SIDES:
- Garlic Mashed Potatoes
- Roasted Baby Potatoes
- Sweet Potato Mash
- Herb-Roasted Potatoes
- Smashed Potatoes
- Scalloped Potatoes
- Potato Wedges
- Parsley Potatoes
VEGETABLE:
- Roasted Brussels Sprouts
- Green Bean Almondine
- Garlic Broccoli
- Sautéed Asparagus
- Roasted Cauliflower
- Grilled Zucchini
- Honey-Free Glazed Beets
- Braised Red Cabbage
SALADS:
- Arugula Walnut Salad
- Mediterranean Chickpea Salad
- Kale Caesar Salad
- Cucumber Tomato Salad
- Spinach Strawberry Salad
- Mixed Greens Salad
- Apple Walnut Salad
- Lentil Salad
BREADS & ROLLS:
- Crusty Artisan Bread
- Whole Wheat Dinner Rolls
- Garlic Flatbread
- Sourdough Bread
- Focaccia Bread
- Pita Bread
- Ciabatta Rolls
- Multigrain Bread
SIDES:
- Vegan Stuffing
- Cranberry Sauce
- Green Bean Casserole
- Roasted Root Vegetables
- Maple Roasted Squash
- Creamy Polenta
- Brussels Sprouts with Pecans
- Mushroom Gravy
PROTEIN:
- Crispy Baked Tofu
- BBQ Tempeh
- Marinated Seitan
- Lentil Patties
- White Bean Stew
- Chickpea Curry
- Black Bean Chili
- Edamame Salad
MEDITERRANEAN:
- Hummus
- Tabbouleh
- Falafel
- Baba Ganoush
- Couscous Salad
- Stuffed Grape Leaves
- Lemon Rice
- Mediterranean White Bean Salad
SOUP:
- Tomato Basil Soup
- Butternut Squash Soup
- Lentil Soup
- Minestrone Soup
- Roasted Red Pepper Soup
- Creamy Cauliflower Soup
- Vegetable Barley Soup
- Mushroom Soup
TIPS:
- Cut carrots into equal sizes for better cooking.
- Avoid overcrowding the sheet to roast the carrots properly.
- To get the deeper taste, toast the sesame seeds for 3 minutes before garnishing.
STORAGE INFORMATION:
FRIDGE:
- Keep the dish in the box for 4 days.
FREEZER:
- You may freeze the roasted glazed carrots for 60 days. Freezing yogurt sauce is not recommended.
FAQs:
Can I make this recipe before time?
- Roast the carrots and prepare the yogurt sauce, then assemble before serving.
Is my recipe very spicy?
- The spice level is mild; you may adjust as per your choice.
Should I use baby carrots?
- Yes, baby carrots work well for this recipe.
Which type of vegan yogurt is best?
- Use unsweetened soy yogurt as per your choice.
Can I serve this dish cold?
- It tastes good both ways, hot or cold.
NUTRITIONAL INFORMATION:
Sodium: 285 mg
Net Carbs: 15 g
Total Carbs: 19 grams
Fiber: 4 g
Protein: 3 grams
Iron: 0.8 g
Calcium: 0.10 grams
Calories: 150 kcal
Potassium: 430 milligrams
Vitamin A: 16,600 IU
