• Alison Elliott

Sautéed Carrots

Updated: Dec 24, 2021

This is the perfect side or appetizer. It is so delicious and the presentation makes it look so fancy. What a great way to impress your guests!

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes


1 Bunch medium carrots (trimmed and washed)

1 Shallot (chopped)

2 tbsp. Vegan butter (or regular butter)

6 Thyme sprigs

1/4 tsp. Salt

1/8 tsp. Black pepper

1 tbsp. Freshly chopped rosemary

Cauliflower Cashew Dip

1 c. Arugula

2 tbsp. Pumpkin seeds


1 tbsp. Maple syrup

1 tbsp. Olive oil

1 tbsp. Balsamic vinaigrette


Start by reviewing and making the cauliflower cashew dip recipe above.

Heat 2 tbsp. of vegan butter in a sauté pan. Add the chopped shallot, trimmed carrots, and thyme sprigs. Cover the pan and cook for 6-8 minutes. Stir the mixture every few minutes. Cook until the carrots are soft. Stir in the salt, black pepper, and fresh rosemary.

Lay the cauliflower cashew dip on each individual serving plate (4 plates). Use 2 tbsp. of dip to coat the bottom. Add 1/4 c. of arugula greens to each plate.

Dressing: Combine the maple syrup, olive oil and balsamic vinaigrette in a small bowl. Whisk together well.

Add 2-4 carrots to each plate and drizzle the dressing on top. Garnish with pumpkin seeds and serve as an appetizer or side.

Option to make this on one big serving dish.

Serving Size: 4

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