Servings

4

Prep Time

5 minutes

Cook Time

25 minutes

Nutrition

Calories 77, Carbs 6 grams, Fat 6 grams, Protein .25 grams

Ingredients

Ingredients for the Roasted Carrots

• 1 pound carrots, greens removed, cut into 1-1 ½ inch pieces
• 2 tablespoons avocado oil
• 1/4 teaspoon sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground cayenne (optional)

Ingredients for the Vegan Ranch

• 1 ½ cups vegan mayo
• 3 tablespoons unsweetened non-dairy milk
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon apple cider vinegar
• 1 teaspoon lemon juice
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon fresh dill, chopped

Directions

1. Preheat the oven to 375°F.
2. Place the carrots on a parchment-lined baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional). Toss well to make sure the carrots are coated evenly.
3. Cook for 20 to 25 minutes or until the carrots are tender and slightly browned.
4. To make the vegan ranch, place the mayo, non-dairy milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, and lemon juice in a blender, food processor or medium sized bowl. Blend or pulse until smooth and creamy or whisk until smooth.
5. Add the parsley and dill and pulse together until well-blended.
6. Transfer to a small bowl and garnish with more dill and parsley, if desired.