• Olivia Borer

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

Ingredients:

  • 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)

Directions:

  1. Preheat oven to 400 degrees; line a large baking sheet with parchment paper

  2. Slice the ends off the Brussels and cut in half if large; scatter across the baking sheet

  3. 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

  4. Drizzle with the cooking fat of choice and mix with hands if needed to get all the veggies covered

  5. Sprinkle with the spices

  6. Bake for 30-35 minutes or until the carrots are tender

  7. Serve with avocado dipping sauce

Avocado Dipping Sauce

Ingredients:

  • 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

Directions:

  1. Cut open the avocados and remove the pit. Place the flesh in a food processor

  2. Add in the other ingredients and process until smooth, adding more oil if necessary

  3. 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.

Enjoy!

xoxo Olivia


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oborer@hotmail.com

Lincoln, NE

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