These maple glazed carrots are roasted for 20-30 minutes and topped with a unique yogurt and chili crisp sauce along with a homemade zero waste pesto, making them a standout side dish for the holiday season.
1: Preheat your oven to 400F.
2: Place the carrots on a parchment lined baking sheet.
3: In a small bowl, combine 2 tbsp maple syrup, dijon mustard and 1 tbsp olive oil. Brush this mixture onto the carrots on all sides.
4: Bake for 20-30 minutes, flipping halfway.
5: In another bowl, combine all of the umanmi yogurt ingredients and set aside.
6: In a blender or food processor, place all of the pesto ingredients and blend until a paste forms, adding more water as needed to adjust consistency.
7: Once the carrots are golden brown, remove from the oven and place on a serving plate.
8: Top with the yogurt drizzle and spoon on the pesto. Garnish with pomegranate seeds and fresh mint.
