Maple Mustard Roasted Carrots with Garlic Cashew Cream
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 85.24
- Health score: 50.00
- Weight Watcher points: 10.00
Summary
The recipe Maple Mustard Roasted Carrots with Garlic Cashew Cream can be made in around 45 minutes. This recipe serves 4. For $1.79 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This side dish has 341 calories, 10g of protein, and 20g of fat per serving. 1 person has made this recipe and would make it again. If you have cashew nuts, salt, dijon mustars, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is awesome. Roasted Carrots and Chickpeas With Herby Cashew Cream, Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples, and Eggplant with Roasted Garlic Cashew Cream are very similar to this recipe.
Ingredients
carrots6
maple syrup3 tbsp
dijon mustars2 tsp
salt and pepper4 servings
cashew nuts1 cup
water0.5 cup
garlic1 head
salt0.5 tsp
garlic powder0.25 tsp
freshly parsley4 servings
pomegranate seeds4 tbsp
almonds4 tbsp
Instructions
Step 1
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 350F. Chop the carrots into quarters length ways.
Step 2
Mix together the mustard and maple syrup and toss the carrots in the mixture so they are completely coated.
Step 3
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.
Step 4
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.
Step 5
Serve the carrots with some of the garlic cashew cream on top with some freshly chopped parsley, flaked almonds, and pomegranate seeds.
Categories
Dish Types: side dish
Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, vegan