Carrot Roast
A hearty, savory carrot and rice bake with peanut butter and herbs, offering a unique flavor combination perfect for a comforting vegetarian meal.
Ingredients
Instructions
- Mix cooked rice, ground carrots, ground onion, peanut butter, milk, eggs, oil, salt, and sage thoroughly in a bowl.
- Pour the mixture into an oiled baking pan, spreading evenly.
- Bake in a preheated oven at 350°F (175°C) for about 1 1/2 hours until set and golden.
- Serve hot, yielding approximately 8 to 10 servings.
Tips & Substitutions
For a creamier texture, consider using full-fat coconut milk instead of regular milk. You can also substitute almond butter for peanut butter if you need a nut-free option. If you prefer a hint of sweetness, adding a tablespoon of maple syrup can enhance the flavors. Additionally, feel free to mix in some sautéed vegetables like bell peppers or zucchini for added nutrition and taste.
Serving Suggestions
This Carrot Roast is perfect as a hearty main dish and pairs beautifully with a fresh side salad or steamed vegetables. To elevate the meal, serve it alongside a dollop of yogurt or a tangy sauce. It also makes a great addition to a vegetarian potluck or holiday gathering, complementing dishes like Christmas White Fruit Cake.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for about 1-2 minutes or until warmed through. Alternatively, reheat in the oven at 350°F (175°C) for 15-20 minutes, covering with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Roast contains roughly 1349 calories, with 19g protein, 124g carbohydrates, and 90g fat. It is an excellent source of vitamin A (55% of the Daily Value), protein (37% of the Daily Value), and dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 1031mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen carrots instead of raw ones?
Yes, you can use frozen carrots, but be sure to thaw and drain them well to remove excess moisture. This will help maintain the texture of the dish. Ground frozen carrots may also need to be blended a bit more to achieve a fine consistency.
How can I make this recipe vegan?
To make this recipe vegan, substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and replace milk with plant-based milk such as almond or oat milk. You can also use a nut or seed butter of your choice.
What can I serve with Carrot Roast?
Carrot Roast pairs well with a variety of sides. Consider serving it with a light green salad, roasted vegetables, or a grain-based side like quinoa or couscous. A drizzle of tahini or a yogurt sauce can also complement the flavors nicely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).