What comes to mind when you hear the word “vegan?” Anything good? Yeah, I get it. It’s not a word I like all that much either. I like my butter, I like my bacon, and I really, really, really like my cheese. Sadly, none of those things I just mentioned are vegan, which means that today this roasted carrot side dish doesn’t contain any of those super-yummy ingredients.
Not to fear though. With this Thai-inspired recipe, I promise you won’t miss the butter, bacon, or cheese. So, for one day, you can sit down to dinner and pat yourself on the back for eating a little bit healthier and not having to sacrifice flavor while doing so. It’s probably a good thing to eat at least one meal without butter, bacon, or cheese in it, right?
Ingredients:
- 1 (16-oz.) Bag Carrots, Peeled & Cut into 1/2-Inch to 3/4-Inch Pieces
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Handful Fresh Cilantro
- Juice of 2 Limes
- 1 1/2 Tablespoons Creamy Peanut Butter
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Cup Salted Roasted Peanuts, Roughly Chopped
Directions:
- Preheat oven to 400 degrees.
- Toss the carrots and olive oil together on a baking sheet.
- Bake for 20 to 25 minutes, or until tender and browned.
- Place the cilantro, lime juice, peanut butter, salt, and crushed red pepper flakes into a food processor. Process for 1 minute.
- Toss the sauce and carrots together and then garnish with the roughly chopped peanuts before serving.
Suggestions:
- Chop the smaller carrots into 3/4-inch pieces and larger carrots into 1/2-inch pieces.
- Keep a close eye on your carrots during the last 5 minutes of roasting to ensure that they do not over-brown.
- This dish can be served warm or at room temperature.
Improvements:
- Zest the limes before squeezing and then garnish the roasted carrots with the zest before serving.
- Replace the crushed red pepper flakes with a few finely chopped Thai Chilis.
- Double this recipe because these carrots are seriously addictive and will go fast.
Ingredients:
- 1 (16-oz.) Bag Carrots, Peeled & Cut into 1/2-Inch to 3/4-Inch Pieces
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Handful Fresh Cilantro
- Juice of 2 Limes
- 1 1/2 Tablespoons Creamy Peanut Butter
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/4 Cup Salted Roasted Peanuts, Roughly Chopped
Directions:
- Preheat oven to 400 degrees.
- Toss the carrots and olive oil together on a baking sheet.
- Bake for 20 to 25 minutes, or until tender and browned.
- Place the cilantro, lime juice, peanut butter, salt, and crushed red pepper flakes into a food processor. Process for 1 minute.
- Toss the sauce and carrots together and then garnish with the roughly chopped peanuts before serving.
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Please make sure to check out the other great “Vegan Recipes for #Veganuary” recipes below.
- Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
- Baba Ganoush by Lemon Blossoms
- Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
- Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
- Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
- Instant Pot Chipotle Sofritas by Herbivore Cucina
- Moroccan Eggplant with Chermoula by Caroline’s Cooking
- Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
- Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
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- Vegan Baked Oats and Vegetable Bites by Cook With Renu
- Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
- Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
- Vegan Cookie Dough Energy Balls by Veggie Lexi
- Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
- Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
- Vegan Khoresh Bademjan by Palatable Pastime
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- Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
- Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vegan Vanilla Chai Oatmeal by Fairyburger
- Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat
