Roasted Carrots and Brussel Sprouts with Avocado Dipping Sauce
December 21, 2017
Christmas is almost here! Have you decided what you are going to bring to your holiday get-togethers? Why not make it a healthy option that everyone will enjoy with this recipe for roasted veggies and avocado dipping sauce.
This is one of my go-to recipes for any get-together. It's always a big hit!
2lbs rainbow carrots, peeled and ends cut off (you can substitute regular carrots too; they just aren't as pretty)
1lb Brussel sprouts, ends cut off
2-4 Tbsp avocado oil or melted coconut oil or butter
1-2 tsp sea salt
2 large, ripe avocados, cut and pit removed
1/4 cup avocado or olive oil
1 tsp sea salt
1 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
Preheat the oven to 425 degrees. Line two cookie sheets with parchment paper.
Place the carrots on one sheet in a single layer and the Brussel sprouts on the other. Drizzle them with the avocado oil or melted coconut oil or butter. Sprinkle with sea salt.
Place both sheets in the oven and cook until tender. The carrots will take closer to an hour, while the Brussel sprouts should take 20-25 minutes.
In the mean time, make the avocado dipping sauce.
In a food processor, place the avocados and avocado oil and combine until smooth.
Add in the sea salt, lemon juice, Dijon mustard, and garlic powder. Mix until combined.
Place the avocado sauce in a container and place in the fridge until serving. Do not make this too far in advance (best made the day of).
Once the vegetables are done, take them out of the oven and transfer them to a platter for serving.
These smell good and keep well as leftovers too, that is if you have any! Enjoy!
I'm busy working on my blog posts. Watch this space!