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A closeup of roasted rainbow carrots with agave glaze and thyme.
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Roasted Rainbow Carrots with Agave Glaze

Vegan roasted rainbow carrots in a simple agave butter glaze.
Course Side Dish
Cuisine American
Keyword glazed rainbow carrots, roasted rainbow carrots, vegan rainbow carrots
Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 90kcal
Author Monica Davis

Equipment

Ingredients

  • 1 (16 oz) package rainbow carrots or any small carrots
  • 1 tablespoon light olive oil
  • 1/4 teaspoon salt
  • 1 tablespoon vegan butter melted
  • 1 tablespoon agave nectar or maple syrup
  • 1 dash thyme
US - Metric

Instructions

  • Preheat the oven to 425°F (218° C).
  • Arrange a single layer of rainbow carrots in the bottom of a large casserole dish, then drizzle with 1 TBSP of light olive oil and sprinkle with salt.
  • Place the carrots in the oven for 15 minutes.
  • While the carrots are roasting, mix 1 tablespoon of melted vegan butter with 1 tablespoon of agave nectar or another sweetener. After 15 minutes of roasting, drizzle the butter and agave mixture over the carrots, mix well, then sprinkle with some thyme.
  • Place the carrots back in the oven for 10 additional minutes. Serve hot.

Notes

  • You need to roast the carrots at 425°F (218 °C) so that they are hot enough to form the glaze.
  • I prefer a casserole dish to roast the carrots in, as the heavy bottom prevents the glaze from burning. If you use a cookie sheet or metal baking dish, be sure to line it with parchment.
  • If you are using larger carrots, roast them for 20 minutes before adding the butter and agave.

Nutrition

Serving: 1cup | Calories: 90kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 218mg | Potassium: 154mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8971IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg