Optimize mornings with actionable tools and techniques, nourishing breakfast recipes & more!
My first e-book, Morning Light, is out now! You'll learn how to make the most of every morning, maximize your body's natural rhythms, improve your health and become more of a morning person. Plus, 15+ balanced breakfast recipes!
Oil-Free Maple Miso Roasted Carrots (on a pumpkin sauce pizza!)
Today’s recipe was supposed to be a quick oil-free maple miso roasted carrot recipe. But then I forgot to take photos of the end result and threw them on top of a pizza which is great, but also means I’ll get a few questions about what sauce I used, and what base. So this recipe is realllyyy about the carrots, but I used a couple of quick hacks to make the sauce and base crust too!
To let you in on a little secret: both the sauce and crust are store-bought. Sort of. To make the sauce, I blended a store-bought caramelized onion humus with pumpkin puree and I used a boxed gluten-free pizza crust mix. It was the best decision ever because it A) saved me some time and B) makes this entire pizza recipe a lot easier for anyone wanting to recreate it. It’s all about balance right?
The end result was this fall-looking pizza. It’s both sweet and savoury and I’m actually playing around with making it as a Thanksgiving side (note: look out for a lot of Thanksgiving friendly recipes coming your way soon… your girl is preparing!). To garnish it, I added crumbled vegan cheese (I used Treeline vegan cheese from a leftover house warming party I had) and threw some microgreens on top as well.
Back to the carrots. Most roasted carrot recipes use oil to achieve the soft texture and roasty flavour so I opted for a common whole, unprocessed fat source to swap it out and went with cashew butter. I know you were expecting me to say tahini, and to be honest tahini works great too! Almond butter might work well too, but definitely has a stronger flavour. So you can make these carrots on their own, toss them in a salad, serve as a side dish or throw them on top of a pizza–either way, they are a delicious sweet and savoury veggie dish and using rainbow carrots makes it a meal for your eyes too 🙂
An oil-free roasted carrot dish. Sweet and savoury, great as a side and packed with flavour. Vegan, gluten free, oil free and refined sugar free.
about 1 lb of carrots
2 tbsp miso paste
2 tbsp maple syrup
1–2 tbsp cashew butter
1 tsp soy sauce
1 clove garlic, minced
1–2 tsp warm water
1 tsp grated ginger (optional)
1/4 tsp cayenne or paprika (optional)
salt and pepper to garnish
Preheat your oven to 350F.
Slice your carrots vertically into halves or quarters (or chop as you’d like). I recommend cutting them slightly thinner and longer so they cook quickly and are coated more evenly.
In a bowl, combine miso paste, maple syrup, cashew butter, soy sauce, garlic, ginger and paprika with warm water. Whisk vigorously until emulsified. You can also use a hand mixer or blend to do this more easily.
Coat carrots evenly in the mixture and spread out on a lined baking sheet.
Roast in the oven at 350F for about 20 minutes, then flip and cook for an additional 10 minutes. To check if they’re ready to eat, they should have a bit of a browning on them, and you should be able to poke through with a fork.
Remove from oven, and sprinkle with salt and pepper if needed.
Using all ingredients at room temperature will make emulsifying the ingredients for the sauce much easier.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
Some brands I’ve had the pleasure of working with…