Honest to goodness, if carrots are roasted correctly they are almost like candy. Sweet, crispy perfection in my book. When set atop a good Cashew Cheese Sauce, well, they are even dreamier!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)
We Love Our Roasted Carrots!
Roasted carrots are so easy to make. Simply toss with olive oil and spices and pop in the oven until the edges are crispy and browned. We serve ours roasted with gremolata, drizzled in honey and ginger, and piled on top of a salad with couscous! But this is the first time we have featured them with a creamy cashew cheese sauce!
The Cashew Cheese Sauce: Paleo, Whole 30 , and Vegan!
Cashews make a great dairy substitute, and while this sauce is dairy free, it still packs packs the protein and some healthy fats! Click here for the the recipe.
Delicious, Beautiful and Healthy!
Serve as an appetizer, side dish or main course. Even the kids will be asking for more veggies.
The Recipe: Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)
Tips and what you need: click here to make cashew cheese sauce. You will need a rimmed cookie sheet and unbleached parchment paper. I always recommend using a good quality, sharp knife!
Sweet roasted carrots topped with chives and set atop a creamy cashew cheese sauce! You will need to make cashew cheese in advance.
- 1 1/2 lbs carrots, peeled and cut into 2-3" segments (I used Rainbow Carrots)
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground pepper, to taste
- 2 tablespoons chives, chopped for garnish
- 1 serving cashew cheese sauce (recipe linked above)
Make cashew cheese sauce ahead of time.
Position oven rack in the center of oven and preheat to 425 degrees. Place a sheet of parchment paper onto rimmed cookie sheet, set aside.
Peel carrots and cut them into 2-3 inch segments. If the tops of the carrots are really thick, cut them in half lengthwise as well.
Place carrots onto parchment covered cookie sheet. Drizzle with olive oil until all the veggies are glistening with oil. Generously sprinkle with sea salt and pepper. Toss. Arrange in a single layer. Place in oven and roast until tender and slightly browned 45-50 minutes.
Remove from oven. Plate cashew cheese sauce and top with carrots, garnish with chopped chives, serve!
MAY I PLEASE ASK A FAVOR?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
These are calling my name! I adore this recipe and especially loving the cashew cheese!!! So delicious!
Thanks! It’s fun to shake up recipes with a little sauce or dip 🙂
Oohhhh, these carrots look so yummy! I’ve never tried cashew cheese sauce, it looks interesting!
I could go for this right now! I love roasted carrots but never think about a dipping sauce. I know my youngest and I would be devouring this right now if we could. If only kitchen fairy’s existed and we could snap our fingers and make the food appear.
My kids love these carrots. Of course they are grown ups. I wish I could send you some!
Oh this is so fun! My girls just love roasted carrots – I am sure they will just adore the cheese sauce too!
Linda, your cashew cheese looks delicious, and your presentation is so pretty and appealing. We all love roasted carrots around here!
Thanks Megan! I love a little something extra with carrots!
Yum! I love carrots, but carrots with “cheese” sauce?!
Roasted carrots are the best! They must be lovely with cashew cream sauce. What a beautiful addition to the Thanksgiving table!
I love the cashew cream sauce with these carrots! Thanks Cathy!
Never heard of cashew cheese. Great pics. Definitely will give it a try.
This looks like a delicious side dish, what a lovely way to jazz up carrots!
Thanks Hope. I love this recipe!