Who knew that root vegetables would bring our blog out of three months of hibernation! But these are not just
any root vegetables-- they are THE BEST vegan carrots I've ever eaten, and that is saying a lot. You see, I've eaten my fair share of vegan carrots these past couple years eating with my favorite vegan, and these top them all. I have to qualify the carrots as the best
vegan carrots I've had, though, since nothing could ever top the carrots cooked with my mom's beef roast (full omnivore disclosure!). But these come pretty close, and both of us inhaled a half pound of them and wished there were more! With Thanksgiving coming up, these would make a fantastic addition to the holiday table. The recipe comes from
here, and is found below with minor changes and suggestions from our kitchen:
Ingredients:
1 pound bag of baby carrots (or any carrots, but baby carrots cut prep time in half!)
1/4 cup honey
1/4 cup olive oil
1 teaspoon grated ginger
1 tablespoon soy sauce (or liquid aminos, for a soy free version)
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
1 tablespoon brown sugar
Salt and pepper, to taste
Sesame seeds (optional garnish)
Instructions:
Combine the liquid ingredients and seasonings in a medium sized mixing bowl and whisk to make the glaze. Add the carrots and coat them in the glaze. Line a baking sheet with foil, spray with a non-stick spray (we recommend non-GMO sunflower oil), and place carrots on the baking sheet in a single layer. Bake carrots for 25-30 minutes until tender, stirring once. Garnish with sesame seeds before serving, if desired.
+(1).jpg)
