Almond Butter Roasted Carrots with Herb SaucePrint Recipe
- For the carrots:
- 12 large carrots halved evenly
- 1/4 cup almond butter
- 1 tsp liquid aminos
- 1 tsp sugar
- 1 tsp smoked paprika
- flaky sea salt
- For the sauce:
- 8 oz greek yogurt
- 2 anchovies
- 1 tbsp olive oil
- 1/2 avocado
- 4 tbsp fresh parsley, roughly chopped
- squeeze of fresh lemon juice
Preheat the oven to 375 F. Place a piece of parchment paper or a silicone mat on a baking sheet and arrange the halved carrots. It doesn't really matter the way you slice the carrots, you can also leave them whole but just make sure they are even, you can even have some halved and others whole if you ended up buying a bag of carrots.
In a separate bowl mix the almond butter, liquid aminos, sugar, paprika, and salt and pour over the carrots on the baking sheet mixing it in with your hand. Place in the oven to cook for 30 minutes, checking it half way through to re mix the almond butter on the carrots with a spoon if it has moved off the sides.
While the carrots roast, make the yogurt dip by placing all the ingredients except for the herbs into a blender. Scoop in the yogurt mix into a bowl and add the herbs. Finish with a squeeze of lemon juice. Taste and add salt and pepper if needed.
When the carrots are done, place them on a plate, sprinkle with flaky sea salt and serve yogurt dip alongside.
There are few things that are more divine than a nice big plate of roasted carrots. The only thing that takes that simple dish to the next level is dousing them in a simple mixture of almond butter, a little sugar, liquid aminos and smokey paprika. Once they come out of the oven, the almond butter will have caked over each piece of tender and sweet carrot with each bite being so juicy and caramelized it can almost pass for dessert. To compliment this dish a cooling avocado yogurt dip is served alongside that has salty umami anchovies and fresh parsley.