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Maple-Glazed Heirloom Carrots with Lemon Cashew Cream

Prep Time 20 minutes
Servings 4 people


  • 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
Cashew Cream
  • 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.
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