Roasted Carrots with Green Goddess Dressing
Roasted carrots with green goddess dressing is the perfect complement to any spring meal! Serve this dish cold as a salad or warm as a side dish. The dressing is so addictive, you’ll want to pour it over just about everything! Use rainbow carrots to add a little pop of color to your table.
Ingredients
For the Carrots
- 1 pound carrots sliced in half lengthwise
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Dressing
- ½ cup almond milk or soy milk
- 1 teaspoon apple cider vinegar
- ¼ cup tahini
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon capers drained
- 1 clove garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup loosely packed parsley finely chopped
- 2 tablespoons loosely packed basil finely chopped
- 1 tablespoon fresh chives finely chopped
For Serving
- 1 head green leafy lettuce chopped (about 4 cups)
- ¼ cup loosely packed parsley chopped
Instructions
- 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.
- Make the dressing:While the carrots are roasting 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 serve:Arrange the carrots over the lettuce and drizzle with the dressing. Top with chopped parsley and serve.