Hello lovelies, a festive menu also lives from the colors on the plate – and nothing brings as much color as maple-roasted oven carrots. They were the vibrant side of our vegan Christmas menu and are wonderfully uncomplicated: quarter the carrots, marinate them with olive oil, maple syrup, balsamic and a squeeze of lemon, roast in the oven, sprinkle with fresh thyme – done.
In the hot oven the maple syrup caramelizes and gives the carrots a fine sweetness, while balsamic and lemon add freshness. They turn lightly glazed on the outside and tender inside. I love using colorful organic carrots because they look so striking on the festive table – but classic orange carrots taste just as good.
These oven carrots are part of our vegan Christmas menu. Here are the other components to cook along:
Truffle tofu mushroom chestnut strudel
The vegan main course: a savory filling of truffle tofu, mushrooms and chestnuts in crisp puff pastry, decorated with stars.
View the recipe: Truffle tofu mushroom chestnut strudel
Vegan gravy
A dark, aromatic gravy of vegetables, shiitake mushrooms and red wine that goes perfectly with the menu.
Truffle mashed potatoes
Creamy mashed potatoes with a fine truffle aroma – the perfect base for sauce and carrots.
View the recipe: Truffle mashed potatoes
Last year we had potato packages with mushroom-walnut-truffle filling and the year before, savoy cabbage rolls with black rice. For a sweet finish, my gingerbread mousse with cherries rounds off a fully vegan feast.
