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Roasted Carrots with Green Goddess Dressing

Roasted Carrots with Green Goddess Dressing

Course Salad
Cuisine American
Yields 4 servings
Author Dianne Wenz



  • 1/2 cup almond or soy milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers, drained
  • 1 clove garlic
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup loosely packed parsley, finely chopped
  • 2 tablespoons loosely packed basil, finely chopped
  • 1 tablespoon fresh chives, finely chopped


  • 1 pound carrots, sliced in half lengthwise
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 head green leafy lettuce, chopped
  • ¼ cup loosely packed parsley, chopped


  1. To make the dressing: Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want. Place the curdled milk in a blender along with the tahini, lemon juice, mustard, capers, garlic, sea salt, and black pepper. Blend until smooth and creamy. Pulse in the fresh herbs until they are mixed throughout.
  2. To make the carrots: Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the carrots in a bowl and toss with the olive oil, salt, and pepper. Place them on the baking sheet and roast for 20-25 minutes, or until crisp-tender. You’ll want the edges to get nice and brown. Remove from the oven and let them cool.
  3. To serve: Arrange the carrots over the lettuce and drizzle with the dressing. Top with chopped parsley and serve.