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When I think of roasted veggies, my mind automatically goes to sweet potatoes, onions, peppers, zucchini, etc. Carrots aren’t usually on the radar! I decided to right that wrong, and create a side dish exclusively with carrots. The results were amazing. I love that it’s low carb and not another potato dish! The scallion sauce makes for an elegant presentation, and balances the sweetness of the carrots with a savory, flavorful garnish.
2.2 pounds (1 kilogram/approximately 9 large) carrots
2 tablespoons Tuscanini Olive Oil
2 tablespoons Gefen Honey
salt, to taste
pepper, to taste
1 bunch scallions, chopped
scant 1/2 cup light mayonnaise
1 tablespoon Tuscanini Olive Oil
2 small cloves garlic
1 tablespoon fresh lemon juice
1 teaspoon Tuscanini Apple Cider Vinegar
1 teaspoon Gefen Honey (optional butrecommended)
salt, to taste
pepper. to taste
fresh parsley leaves, chopped or whole
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Wash carrots and dry well. (We’re interested in a dry roast. Wet veggies don’t roast or absorb oil as well.) Peel and slice lengthwise and lay, cut side down, in a single layer on a large baking sheet lined with Palisades Parchment Paper. Leave tops intact. Drizzle evenly with olive oil and honey. Sprinkle with salt and pepper.
Spray another sheet of parchment paper with cooking spray and place over the carrots, covering lightly.
Bake for 10 minutes. Uncover and continue roasting for approximately 22 minutes, flipping carrots partway through for even baking. Remove from oven and flip carrots over again.
Add all ingredients to a food processor fitted with the knife blade and process together, scraping down sides if necessary, until you have a thick, speckled, green sauce. Taste and adjust seasoning if necessary
Lay the warm carrots on a large platter. Spoon sauce over carrots.
Garnish with parsley.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti
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