Maple Glazed Carrots and Shells

Comfy, cozy roasted carrots with a maple glaze, top delicious Chickapea shells in a flavourful dressing. This tasty meal is perfect for a crisp fall evening and so simple, anyone can make it. It is vegan, gluten-free, and nut-free, making it both accessible and easy. 

Maple Glazed Carrot Shells

  • Prep Time:  10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Course: Dinner
  • Cuisine: Canadian
  • Servings:  4


  • 1 Package Chickapea Shells
  • 2 Tbsp table salt (for boiling pasta)
  • 4 large carrots, peeled and sliced into 1/8 inch disks
  • 2 Tbsp avocado oil
  • 1 tsp garlic powder, divided
  • ½ tsp salt, divided
  • 2 Tbsp maple syrup
  • 2 Tbsp red wine vinegar
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ¼ tsp pepper
  • 2 Tbsp fresh dill, diced
  • 1 Tbsp green onion, minced
  • 2 Tbsp plain vegan cream cheese, separated into small pieces


  1. Preheat the oven to 475°F
  2. Add the carrot disks to a medium bowl
  3. Pour avocado oil over the carrots and sprinkle with ½ tsp garlic powder, and a ¼ tsp salt
  4. Mix the carrots well to coat
  5. Transfer the carrots to a lined baking tray and spread out as much as possible, the carrots will overlap
  6. Bake the carrots for 10 minutes then remove them from the oven
  7. Pour over all of the maple syrup and toss the carrots to coat them evenly
  8. Return the carrots to the over for 10-12 minutes or until the begin to brown, and the corners start lifting
  9. Meanwhile, prepare Chickapea shells to package specifications (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
  10. Dain the pasta and rinse with warm water
  11. Transfer the pasta into the large bowl
  12. Toss the pasta with 2 Tbsp olive oil, red wine vinegar, balsamic vinegar, the remaining garlic powder, salt and pepper
  13. When the carrots are done baking, remove them from the oven and mix them into the pasta
  14. Plate the portions of the pasta and top with fresh dill, green onion and vegan cream cheese
  15. Enjoy! 

Recipe Notes:

  • Coating the freshly cooked noodles with oil and seasoning before adding the other ingredients will help to ensure a more flavourful meal
  • This meal can be served warm or at room temperature
  • This recipe can be easily doubled or tripled for larger groups
  • Tofutti cream cheese was used as the cream cheese in this recipe