- 1 pound carrots (450 g)
- 4 cloves of garlic, minced
- 2–3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 tbsp fresh parsley (optional), chopped
- Preheat the oven to 430ºF or 220ºC.
- Trim the ends of the carrots and slice them. You don’t need to peel them, but that’s up to you.
- Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
- Bake for 20-30 minutes or until golden brown and tender.
- Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
- Keep the leftovers in a sealed container in the fridge for 4-7 days.
- Feel free to peel the carrots, although you don’t need to if they are organic. If they’re not organic I recommend you do peel them.
- You can use garlic powder instead of fresh garlic if you want to.
- Although I prefer to use oil, you can replace it with some vegan butter.
- I suggest you use extra virgin olive oil, although any other type of oil will work for this recipe.
- If you don’t eat oil, use other liquids like lemon juice or balsamic vinegar.
- Feel free to use any kind of fresh or dried herb.
- This recipe can be made with other root vegetables, but the baking time will probably vary.
- If you don’t want to use the oven, boil, or steam the carrots for about 5-7 minutes. Then add them to a skillet with the same ingredients and cook until golden brown and tender.
- Nutritional info has been calculated by using 2 tablespoons of extra virgin olive oil.
- Serving Size: 1/4 of the recipe
- Calories: 125
- Sugar: 8.6 g
- Sodium: 227 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 15.6 g
- Fiber: 2.9 g
- Protein: 1.2 g