Difficulty
Easy
Servings
4 people
Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
A delightful vegan dish: tender carrots baked in a creamy rice sauce, flavored with thyme, nutmeg, maple syrup, and topped with a crunchy sprinkle of pistachios. This recipe offers a wonderful way to enhance a simple vegetable.
Ingredients
For 4 people
– Carrots: 10
– Rice cream: 20 cl
– Thyme: 3 sprigs
– Salt: 4 pinches
– Pepper: 2 pinches
– Grated nutmeg: 2 pinches
– Crushed pistachios: 2 tablespoons
– Maple syrup: 1 tablespoon
Preparation
1. **Prepare the pistachios**
Peel the carrots and either steam or boil them until they are tender but still slightly firm, about 8 minutes.
2. **Prepare the seasoning**
In a mixing bowl, combine the rice cream with salt, pepper, a pinch of nutmeg, and dried thyme.
3. **Assemble the dish**
Preheat the oven to 350°F. Slice the pre-cooked carrots lengthwise and arrange them in a baking dish. Pour the rice cream mixture over the carrots. Add a few fresh thyme sprigs and drizzle with maple syrup.
4. **Baking**
Bake in the oven for 20 minutes at 350°F, then turn on the broil setting for 5 minutes to lightly brown the top.
Finishing Touches
After removing from the oven, generously sprinkle the baked carrots with crushed pistachios. Serve hot and enjoy the blend of sweet and savory flavors.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.