In this recipe:
Maple Glazed Carrots and Shells
Comfy, cozy roasted carrots with a maple glaze, top delicious Chickapea shells in a flavourful dressing. This tasty meal is perfect for a crisp fall evening and so simple, anyone can make it. It is vegan, gluten-free, and nut-free, making it both accessible and easy.
Maple Glazed Carrot Shells
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Course: Dinner
- Cuisine: Canadian
- Servings: 4
Ingredients:
- 1 Package Chickapea Shells
- 2 Tbsp table salt (for boiling pasta)
- 4 large carrots, peeled and sliced into 1/8 inch disks
- 2 Tbsp avocado oil
- 1 tsp garlic powder, divided
- ½ tsp salt, divided
- 2 Tbsp maple syrup
- 2 Tbsp red wine vinegar
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- ¼ tsp pepper
- 2 Tbsp fresh dill, diced
- 1 Tbsp green onion, minced
- 2 Tbsp plain vegan cream cheese, separated into small pieces
Instructions:
- Preheat the oven to 475°F
- Add the carrot disks to a medium bowl
- Pour avocado oil over the carrots and sprinkle with ½ tsp garlic powder, and a ¼ tsp salt
- Mix the carrots well to coat
- Transfer the carrots to a lined baking tray and spread out as much as possible, the carrots will overlap
- Bake the carrots for 10 minutes then remove them from the oven
- Pour over all of the maple syrup and toss the carrots to coat them evenly
- Return the carrots to the over for 10-12 minutes or until the begin to brown, and the corners start lifting
- Meanwhile, prepare Chickapea shells to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Dain the pasta and rinse with warm water
- Transfer the pasta into the large bowl
- Toss the pasta with 2 Tbsp olive oil, red wine vinegar, balsamic vinegar, the remaining garlic powder, salt and pepper
- When the carrots are done baking, remove them from the oven and mix them into the pasta
- Plate the portions of the pasta and top with fresh dill, green onion and vegan cream cheese
- Enjoy!
Recipe Notes:
- Coating the freshly cooked noodles with oil and seasoning before adding the other ingredients will help to ensure a more flavourful meal
- This meal can be served warm or at room temperature
- This recipe can be easily doubled or tripled for larger groups
- Tofutti cream cheese was used as the cream cheese in this recipe