YOUR SOLIN GENERATED RECIPE
Sweet-Roasted Maple Glazed Rainbow Carrots
Enjoy a vibrant medley of sweet-roasted rainbow carrots drizzled in a maple glaze, paired with crispy roasted tempeh cubes and a savory sprinkle of nutritional yeast for an unexpected protein boost. This dish beautifully balances sweet notes with earthy, nutty flavors, making it a delightful centerpiece for any meal.
INGREDIENTS
300g Rainbow Carrots
150g Tempeh, cooked
1 tablespoon Maple Syrup
1 teaspoon Olive Oil
2 tablespoons Nutritional Yeast
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Wash and peel the rainbow carrots; if they are larger, cut them into uniform sticks or rounds.
In a large bowl, toss the carrots with olive oil, maple syrup, salt, and black pepper until evenly coated.
Spread the carrots on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, or until tender and lightly caramelized, turning halfway through.
Meanwhile, cut the tempeh into bite-sized cubes. In a separate pan over medium heat, roast the tempeh cubes until they are golden and slightly crispy on the edges, about 8-10 minutes.
Once both the carrots and tempeh are roasted, gently toss them together in a serving bowl.
Sprinkle the nutritional yeast over the mixture and toss lightly to distribute the flavor.
Serve warm as a standalone dish or as a vibrant side to complement your meal.