Roasted Carrots with Cashew Cheese Sauce (Vegan-Paleo-Whole30)
Sweet roasted carrots topped with chives and set atop a creamy cashew cheese sauce! You will need to make cashew cheese in advance.
Servings 4 servings
Ingredients
- 1 ½ 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)
Instructions
- 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!