Maple–Dijon Roasted Carrots with Creamy Cashew–Feta Sauce

Sweet and savory roasted carrots finished in a maple Dijon glaze and served over a creamy cashew feta-style sauce. Designed to be cooked alongside a holiday roast and scaled for gatherings.

Yield: Yield: 6–8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Special Equipment: Air Fryer

Ingredients

• 3 lb whole carrots, peeled or scrubbed and sliced into thick discs

• 3 tbsp avocado oil

• 1 ½ tsp garlic powder

• 1 ½ tsp Italian seasoning

• 1 ¼ tsp sea salt

  Maple-Dijon Glaze

• ¾ cup maple-agave syrup

• 1 cup Dijon mustard

• 1 tsp garlic powder

• ¾ tsp dried rosemary

• ½ tsp white pepper

• ¼ tsp sea salt

  Creamy Cashew-Feta Sauce

• 1 cup raw cashews, soaked for 2 hours or overnight

• 1 (8 oz) block Violife feta-style cheese

• 4 tbsp nutritional yeast

• 1 tsp garlic powder

• 4 tbsp water, as needed for blending

Directions

1. Season the Carrots: In a large bowl, toss the carrots with avocado oil, garlic powder, Italian seasoning, and sea salt until evenly coated. Arrange in an air-fryer-safe dish or tray in a single layer.

2. Roast (First Stage): Air fry at 350°F (175°C) for 20 minutes, cooking alongside a roast if desired.

3. Prepare the Maple–Dijon Glaze: In a small bowl, whisk together the maple–agave syrup, Dijon mustard, garlic powder, rosemary, white pepper, and sea salt.

4. Glaze and Finish: After 20 minutes, toss the carrots thoroughly in the maple–Dijon glaze. Increase the air fryer temperature to 400°F (205°C) and cook for 8 minutes, until glossy and caramelized.

5. Make the Creamy Cashew–Feta Sauce: Add the soaked cashews, Violife feta block, nutritional yeast, garlic powder,sea salt, and water to a high-speed blender. Blend until smooth and thick, adding water as needed for a spreadable consistency.

   Taste and adjust seasoning if necessary.

6. Assemble and Serve: Spread the creamy cashew–feta sauce onto a large platter. Top with the glazed carrots and serve warm. Top with your favorite fresh herbs and lemon zest for an extra fancy holiday side dish.

Holiday Notes

• The sauce can be made 1-2 days ahead and stored refrigerated.

• Serve alongside lentil–mushroom seitan roast or other holiday mains.