Colorful and tasty, these Maple Ginger Roasted Rainbow Carrots are sure to be a hit with kids. So simple to make with just 4 ingredients needed. Vegan and gluten free.
The holidays are almost here! I can't believe how fast time is going by, but here we are approaching the end of another year. With just over a week before Thanksgiving, everyone's busy planning menus and making preparations. Even vegans. Traditional Thanksgiving dishes may be not be an option for us, but that doesn't mean we can't enjoy the time with family and eat delicious food too. Take these Maple Ginger Roasted Rainbow Carrots, they make a perfect side dish at the holidays or anytime of the year.
what's in it
These carrots are seriously delicious, a little sweet with the unmistakable zing of fresh ginger, but don't worry it's not overpowering. There's just enough to give that warm, peppery taste without being too hot for the little ones to handle.
And this dish couldn't be easier! You just need 4 ingredients-carrots, maple syrup, fresh ginger, and coconut oil. One thing, you want to be sure to use fresh ginger here instead of the ground stuff. The flavors are quite different and the finished dish will not taste the same.
how to make this dish
The preparation is just as simple as the ingredients. Just slice your carrots, toss with the remaining ingredients and bake until tender and flavorful.
If serving for a large crowd, this recipe can be easily doubled or tripled to accommodate your needs.
These Maple Ginger Roasted Rainbow Carrots make a fun, colorful side dish that the kiddos are sure to gobble up. I could barely get the photos taken before my little ones were clamoring for a bite!
more side dishes to try
If you try this recipe or any other, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
What are some of your favorite vegan dishes to serve for holiday meals?
Are there any traditional dishes you'd like to see veganized here?
Maple Ginger Roasted Carrots
- 1 lb rainbow carrots
- 2 tablespoon coconut oil, melted
- 2 tablespoon maple syrup
- heaping ½ tsp fresh grated ginger
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Wash, peel, and cut carrots on the diagonal about ¼ inch thick. Place in a large bowl.
- Combine oil, syrup, and grated ginger in a small bowl. Pour over carrots and toss to evenly coat.
- Arrange coated carrots in a single layer on baking sheet and bake for about 20 minutes or until carrots are easily pierced with a fork.
- Serve warm with fresh herbs if desired.
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