Maple & Mustard Roast Rainbow Carrots with Vegan Cream Cheese

A dreamy side dish for your Sunday roast. Or great with vegan sausages. Also delicious with a big chunk of bread and nothing else! These carrots are great just to look at, and can usually be found at markets and veg stalls easily enough. You can of course use 'regular' orange carrots but these rainbows are an extra treat (on the eyes and in your tum!).

Easy to rustle up with most of the prep time in the oven,  they're a show-stopping side when you're entertaining friends. 

A great use of leftover roast carrots too, make too many with your Sunday dinner and leave some aside to create an easy Monday meal.


Approx. 6 mixed rainbow carrots,

1 pot of Garlic & Herb Gournay style vegan cheese,

Pine nuts cashews or pumpkin seeds,

Olive oil & sea salt,

Maple - 2 tbsp,

Mustard - 1 tbsp,

Apple Cider Vinegar - 1 tsp,

Salt - a large pinch,

Olive oil - 1 tbsp

Maple & Mustard Roast Rainbow Carrots with Herbi


Wash and peel your carrots. Chop any of the larger ones in half lengthwise and keep any thinner one’s whole. Cover in olive oil and a sprinkle of sea salt and roast in a pre-heated over for 40 minutes at 180c.

Once your carrots are soft and well roasted, spread a thick layer of Herbi on a serving plate. Add your roasted carrots on top.

Mix all your dressing ingredients together (maple, mustard, apple cider vinegar, salt and olive oil) and drizzle on top of the carrots, before adding pine nuts (cashews & pumpkin seeds work well too – feel free to use what you have at hand!) and serve.

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For this receipe you will need...

  • Garlic & Herb

    A plant-based alternative to a well known dairy cheese, right down to the texture (slightly crumbly whilst still cre...

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    Regular price £4.29 GBP
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