Maple Mustard Roasted Carrots with Garlic Cashew Cream


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
Freshly Chopped Parsley
Pomegranate Seeds
Flaked Almonds


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.


Vegan Maple Mustard Roasted Carrots with Roasted Garlic Cashew Cream, perfect for a thanksgiving or Christmas dinner side!


4 Servings


Friday, December 9, 2016 - 2:15am


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