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Carrots. They're the unsung heroes of the vegetable world. Sure, they may not be as glamorous as kale or as trendy as avocados, but they deserve some love too. And what better way to show your appreciation than by giving them a delicious makeover? Introducing: Maple Glazed Carrots with Chili Yogurt. It's a dish that will make your taste buds do a happy dance and leave you wondering why you haven't been eating carrots like this all along.


1 bunch of carrots, peeled and sliced length wise in half

2 tbsp maple syrup

1 tbsp dijon mustard

1 tbsp olive oil

Chili Crisp Yogurt

1/2 cup plain dairy free yogurt

1 tbsp chilli oil

2 tbsp vegan parm

A good pinch of salt

Zero waste pesto (sub with store bought if you want)

The green tops from your carrots, washed and rinsed well

1/4 cup curly parsley

1 tbsp nutritional yeast

1 tsp maple syrup

1 tsp salt

2 tbsp olive oil

1-2 tbsp water

Pomegranate seeds for garnish, totally optional

4-8 mint leaves, rinsed, for garnish


1. Preheat your oven to 400F. Place the carrots on a parchment lined baking sheet. In a small bowl, combine 2 tbsp maple syrup, dijon mustard and 1 tbsp olive oil. Brush on this mixture onto the carrots on all sides. Bake for 20-30 minutes, flipping halfway.

2. In another bowl, combine all of the umanmi yogurt ingredients and set aside.

3. In a blender or food processor, place all of the pesto ingredients and blend until a paste forms. You might need to add more water to adjust the consistency.

4. Once the carrots are golden brown, remove from the oven and place on a serving plate. Top with the yogurt drizzle and spoon on the pesto. Top with pomegranate seeds and fresh mint.

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