Here at Women of Today, we love to get creative with our holiday meals — And there’s nothing we love more than infusing our table with amazing and delicious dishes that are also healthy and nutritious. This recipe happens to be both … It tastes incredible, and is also vegan and totally plant-based (which is great news for any guests who are coming to dinner and have allergies).
Heirloom carrots are a great go-to veggie for a side dish because they look gorgeous plated; plus, they’re delicious simply roasted with olive oil or coconut oil … But when you add in maple syrup and cashew cream, we guarantee you’ll have a Thanksgiving hit!
This recipe is truly irresistible! Just remember that while the dish takes no time to make (20 minutes total!), you do need to soak the cashews overnight or for at least 3 hours.
Maple-Glazed Heirloom Carrots with Lemon Cashew Cream
- 1.5 lbs heirloom organic carrots washed but not peeled
- 2 tbsp extra-virgin olive oil
- 2 tbsp organic maple syrup
- 2 tbsp pistachios coarsely chopped
- 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
- Soak the cashews in a bowl covered with water overnight or for at least 3 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. Be careful not to overcook.
- 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.
Recipe inspired by Eye Candy Popper
Women of Today