Vegan Life > Recipes > Side Dishes > Vegan Maple-Roasted Carrots with Spiced Cashew-Tahini Sauce

Vegan Maple-Roasted Carrots with Spiced Cashew-Tahini Sauce

October 12, 2020

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Roasted carrots on a platter with a cashew-tahini sauce and almond slices to the side

My favorite way to prepare pretty much any kind of vegetable, from sweet potatoes to bell peppers, is roasting. Roasted vegetables are so easy to prepare, they're healthy, and they taste amazing. When Easter, Thanksgiving, or Christmas come around, I like to give my roasted vegetables a little something extra.

This roasted carrots recipe gets some added flair with a glaze made from vegan butter, maple syrup, and lemon juice, and a cashew-tahini sauce with a delicious blend of spices. Rainbow carrots add a colorful wow factor (but plain orange carrots work too!) This is the perfect side dish for the holidays or any special occasion.

If a beautiful presentation is your goal, I suggest roasting and serving these carrots whole. Or, if your carrots are large, you may want to cut them in half lengthwise for faster roasting. Alternatively, cutting the carrots into smaller pieces will make them a little easier to eat, and will fit onto smaller baking trays more easily. You could also use baby carrots instead of cutting the carrots yourself.

A close-up view of roasted carrots on a platter topped with cashew-tahini sauce and almond slices

Speaking of baking trays, make sure that you have a large one if you plan to roast the carrots whole or in halves. Whether you cut them or not, you'll need to leave some space in between the carrots so they roast properly.

Should you peel your carrots? There are many people who choose not to peel carrots. They are certainly safe to eat either way. But I always peel carrots for two reasons: 1. They look better; 2. They taste better (the skins have a bitter/earthy taste).

If your carrots come with greens on top, be sure to use the carrots as soon as possible. If you can't use them within a day or two, cut the greens off. Otherwise, the greens will pull moisture from the carrots. If you want to keep the greens for use in another recipe, they will last longer in a glass of water.

If you're looking for more vegan Thanksgiving sides, try my green bean casserole, mashed butternut squash, or twice-baked potatoes. Or, put together a complete holiday meal from my list of Thanksgiving recipes. If you need a vegan main course to pair with this maple butter carrot recipe, you can try vegan lasagna, lentil loaf, or chickpea curry.

Vegan Maple-Roasted Carrots with Spiced Cashew-Tahini Sauce

5.00 stars from 1 reviews

Yield4 servings

Prep Time30 minutes

Cook Time25 minutes

Total Time45 minutes


  • 1 1/2 lbs. carrots (2 bunches)
  • 3 tbsp. maple syrup
  • 1 tbsp. freshly squeezed lemon juice
  • salt and pepper
  • sliced almonds or chopped pecans (optional)

Cashew-Tahini Sauce

  • 6 tbsp. water
  • 2 tbsp. tahini
  • 1 tsp. maple syrup
  • 2 tsp. freshly squeezed lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cloves


  1. Soak cashews in cold water for 2 hours, or in boiling water for 10 minutes. (If you have a high-powered blender, you can skip this step.)

  2. Preheat the oven to 425°F (220°C). Prepare a large baking tray by lining with aluminum foil and spraying with oil.

  3. Cut the tops off the carrots, leaving an inch or so of greens. Then use a vegetable peeler to peel the carrots. You can roast the carrots whole, slice them in half length-wise (recommended if your carrots are large), or cut them into smaller 2-3 inch pieces.

  4. In a small saucepan over medium-low heat, melt the vegan butter. Remove from heat and stir in 3 tbsp. maple syrup and 1 tbsp. lemon juice.

  5. Coat carrots with the maple/butter/lemon juice glaze, either by tossing them in a large bowl or by using a pastry brush to brush the carrots on the prepared tray. Season lightly with salt and pepper.

    Carrots on a lined pan, glazed and seasoned with salt and pepper.
    Coat the carrots in your glaze and season lightly with salt and pepper.
  6. Place carrots in a single layer on the prepared tray, leaving some space between the carrots. Roast at 425°F (220°C) for 20-30 minutes, until fork-tender. (Baking time will vary depending on the size of the carrots).

  7. While the carrots are roasting, blend cashews and water in a blender until creamy and smooth (about 2-4 minutes).

  8. Mix cashew sauce with all remaining ingredients except almonds/pecans in a small bowl.

  9. Remove carrots from oven and allow to cool slightly. Drizzle sauce over the carrots and garnish with sliced almonds or chopped pecans, if using. (Or serve sauce on the side).

Notes & Hints

Use just enough of the maple-butter glaze to coat the carrots well. Don't worry if there's some left over. If you put too much on the baking tray, it will burn in the oven.

Leftovers: Roasted carrots are best served fresh out of the oven, but they can be stored in an airtight container in the refrigerator. Reheat on a baking tray in the oven at 350°F for 10 minutes.

Nutrition Data

Serving Size: 1/4 of recipe; Calories: 293Fat: 18 g.; Saturated Fat: 9 g.; Cholesterol: 0 mg.; Sodium: 532 mg.; Carbohydrates: 30 g.; Fiber: 5 g.; Sugar: 19 g.; Protein: 5 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 1 mcg.; Vitamin C: 13 mg.; Vitamin D: 0 mcg.; Calcium: 110 mg.; Iron: 2 mg.; Potassium: 651 mg.; Zinc: 1 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

Four vegan dishes: Creme Brulee, Detroit-style pizza, General Tso's Tofu, and Lemon Tart

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Roasted carrots on a platter angle view

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