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Roasted Carrots with Green Goddess Dressing

Roasted Carrots with Green Goddess Dressing

Dianne Wenz
Course Salad
Cuisine American
Servings 4 servings



  • 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


  • 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.
  • 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.
  • To serve: Arrange the carrots over the lettuce and drizzle with the dressing. Top with chopped parsley and serve.