Sometimes you just want a quick, easy recipe that tastes delicious, makes everyone happy, and doesn’t require a ton of ingredients.this Roasted Carrot Sauce It’s the perfect dish for a party or as a quick snack for the kids.
It’s also a great way to get you to eat more vegetables throughout the day! Carrots are rich in beta-carotene and other vitamins (1), high in antioxidants (1) and high soluble fiber, which has been shown to slow the absorption of sugars and starches and provide nutrients to your gut flora (2).
try with mine Easy Seed Cookies Because when you’re craving something salty and crunchy that’s healthy and delicious.
Roasted Carrot Sauce
yield: 4 parts
You will need: Measuring cup and spoon, food processor or blender, rubber spatula, cutting board and knife, baking sheet and parchment paper
key: T = tablespoon; tsp = teaspoon 
raw material:
- 1 pound carrots, peeled and sliced
- 1 teaspoon olive oil, plus 2 T
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, chopped
- 1/4 cup chickpeas
- 1/2 lemon, juice
- 1/2 teaspoon paprika
- 2 T fresh parsley, chopped
- 1/4 cup toasted almonds
- 1/4 cup water
direction:
1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Spread carrots on a baking sheet and drizzle with 1 tsp olive oil. Season with salt and pepper and bake for 35-45 minutes, until soft and slightly browned.
3. Add carrots, garlic, chickpeas, lemon juice, paprika, parsley, almonds, and remaining 2 T olive oil to a food processor and blend until smooth. Slowly add water, stirring until smooth.
4. If desired, dip the carrots in a little olive oil and some chopped parsley.
nutrient content
This versatile recipe can be used as a pizza topping, veggie or cookie dip, sandwich spread, or you can eat it with a spoon! enjoy – and tell me you like it in the comments below!
Having a plan makes planning easy!
If you like having recipes prepared for you in advance (have made a grocery list), check out my healthy meal plan (including vegetarian options, as well as easy-to-adapt gluten- and dairy-free recipes)!
refer to
- Sharma, Krissandart, et al. “Chemical composition, functional properties and processing of carrots – a review.” journal of food science and technology roll. 49, 1 (2012): 22-32. doi:10.1007/s13197-011-0310-7 network. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3550877/
- Slavin, Joanne. “Fiber and Prebiotics: Mechanisms and Health Benefits.” nutrients roll. 5,4 1417-35. April 22, 2013, doi:10.3390/nu5041417 Website. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705355/
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