Carrots 2.0! These garlic and herb roasted carrots are bold and flavorful! They slightly caramelize under high heat, making them tender with just the right amount of crunch. Drizzle with cashew sour cream, or pair with a dip for a party in your mouth! 

Enjoy with Chickpea Walnut Apple Loaf and Vegan Pumpkin Soup ft. Sweet Plantains.

This recipe is featured on my Youtube channel. 3 Easy Vegan Sides that take only 5-minutes to prep!

Servings: 6

Prep Time:  5 minutes

Good For: Sides

Ingredients:

• 15 baby carrots with tops (tops trimmed to 2 inches) 
• 1 tbs apple cider vinegar
• 1 tbs maple syrup
• 4 cloves garlic (minced)
• 1 tsp dried thyme 
• 1 tsp dried basil
• 2 tbsp chopped parsley 
• Salt and cayenne pepper, to taste
• Cashew sour cream (optional, but highly recommended)

Instructions:

1. Preheat the oven to 425°F and line a large roasting pan with parchment paper.
2. Wash and gently scrub carrots (no need to peel) and slice lengthwise  and quarter carrots into long matchsticks and place in pan.
3. Combine all ingredients in a bowl and mix well. 
4. Pour over carrots and toss to coat. 
5. Spread evenly on pan.
6. Bake for 30-35 minutes, flipping carrots about 15 minutes in, until carrots start to brown slightly.

Notes:

Topping Suggestions: cashew sour cream (highly recommended), chopped fresh herbs, chopped carrot tops, and/or toasted pumpkin seeds.