Roasted Carrots & Brussels with Avocado Dipping Sauce
Updated: Jan 6
For the month of November, I'm kicking off a new Holiday Recipe Series to get you set for the plethora of potlucks that will be coming your way in November and December!
Today, I'm kicking off this new Holiday Recipe Series with my absolute favorite recipe to bring to any and all potlucks (holiday or not): Roasted Carrots & Brussels Sprouts with Avocado Dipping Sauce.
This recipe is always a hit, even with those who don't like veggies. Roasting brings out the best flavors in the vegetables, while the dipping sauce adds another level of flavor!
Roasted Carrots & Brussels
1lb Carrots (rainbow carrots are super fun!)
1lb Brussels Sprouts
1 Tbsp Sea Salt
1 Tsp Garlic Powder
1 Tsp Black Pepper
1/4 cup Coconut Oil, Butter, or Avocado Oil (melted if solid)
Preheat oven to 400 degrees; line a large baking sheet with parchment paper
Slice the ends off the Brussels and cut in half if large; scatter across the baking sheet
Peel the carrots and cut into matchsticks lengthwise, the thinner the better (they take longer to cook than the Brussels, so need to be cut thinly); scatter across the baking sheet
Drizzle with the cooking fat of choice and mix with hands if needed to get all the veggies covered
Sprinkle with the spices
Bake for 30-35 minutes or until the carrots are tender
Serve with avocado dipping sauce
Avocado Dipping Sauce
2 Large, Ripe Avocados
1/4 cup Avocado Oil or Olive Oil
1 Tsp Sea Salt
1/2 Tsp Garlic Powder
1 Tsp Fresh Lemon Juice
Cut open the avocados and remove the pit. Place the flesh in a food processor
Add in the other ingredients and process until smooth, adding more oil if necessary
Place in a serving dish and serve within 1 hour (spray lightly with 100% pure coconut, avocado, or olive oil spray if going to be longer and keep refrigerated). This dip is best served the day of making or it will turn brown.