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Cajun Carrots

Watch how to make it here

If you’re in charge of the side dishes during the holidays this year, you’ll have to try this cajun carrot recipe. It’s easy to make and a guaranteed crowd-pleaser. Light and creamy with a spicy kick, it’s a flavor bomb of a dish.

A few notes:

  1. Although it’s easier to buy ready-made cajun spice mix, it might be more expensive in the long run. I highly recommend investing in the seasonings listed under cajun seasoning, because they could be used individually for other meals too.
  2. The best plant-based plain yogurt is soy yogurt but any other type will work just as well.
  3. Parsley oil is optional but highly recommended as it adds bright color, flavor, and fragrance.

Cajun Carrots

Prep Time

5 min

cooking time

15 min

Servings

4

total time

20 min

Difficulty

Ingredients

1
Roasted Carrots
2
10 carrots, washed but not peeled
3
2 tbsp olive oil
4
Chive Yogurt Dressing
5
Pinch of salt and black pepper
6
Chives, finely chopped
7
Plant-based plain yogurt
8
1 garlic clove, minced
9
Juice of 1/4 lemon
10
Cajun Seasoning
11
1 tsp paprika
12
1 tsp oregano
13
1 tsp salt
14
1 tsp garlic powder
15
1 tsp white pepper
16
1 tsp black pepper
17
1 tsp onion powder
18
1 tsp cayenne pepper
19
Optional
20
Toasted pecans
21
1 tsp parsley oil (a few sprig of parsley finely chopped with 1 tbsp olive oil)

Cooking Instructions

1
Step 1
Wash the carrots well since we won’t be peeling them. Chop off the carrot greens and save them for future use. Add all cajun seasonings in a jar and mix well. Add olive oil, 1.5 tbsp cajun seasoning, and carrots to a bowl and massage until carrots are fully covered. Transfer the carrots to an air fryer tray and spread in a single layer.
2
Step 2
Heat up the air fryer at 400 degrees Fahrenheit. Roast for 15-18 minutes. If baking, heat up an oven to 400 degrees Fahrenheit and roast for 30 minutes or until soft enough for a fork to pierce through.
3
Step 3
While the carrots are cooking, combine the yogurt, garlic, chives, lemon juice, salt, and black pepper in a small bowl. Heat up a pan and add pecans in a single layer. Let them sit for a minute before stirring. Repeat for 2-3 more minutes or until fragrant. Set aside. Finely chop a few sprigs of parsley and combine with 1 tbsp of olive oil.
4
Step 4
Add yogurt to a plate, top with carrots, drizzle with parsley oil and add pecans. Enjoy immediately.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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