Roasted rainbow carrots with cilantro pumpkin dressing
These rainbow-roasted carrots with cilantro pepita dressing are perfect for Thanksgiving or any other friends or family gathering. The color is so beautiful and eye-catching, and the contrast with the cilantro pepita dressing takes it to another level in color and flavor.
4 people
Calories: 376kcal
Ingredients
- 2 pounds rainbow carrots peeled
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Cilantro pepita dressing
- 1 cup cilantro
- 1 serrano pepper
- 1/4 cup pepitas
- 1 teaspoon salt
- 1 tablespoon lemon juice
- ½ cup olive oil
Instructions
- Preheat the oven to 400ºF.
- Place the carrots in a single layer on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Put in the oven for 20 to 25 minutes.
Cilantro pepita dressing
- Add the ingredients to a food processor or blender. Blend until creamy, taste and adjust the flavor if necessary.
Serving
- Place the roasted rainbow carrots on a platter and finish by drizzling the pepita cilantro dressing.
Notes
How to serve the roasted carrots?
I love to serve the roasted carrots on an extended platter drizzled with the cilantro pepita dressing and sprinkle crushed pepitas (pumpkin seeds) on top. You could also serve them over a bed of quinoa or rice and finish with pomegranate seeds. Serve over homemade bread spread with homemade vegan herbed cream cheese.How to store the roasted carrots
Store in an airtight container in the fridge; they will last up to three days. Reheat in the microwave as needed. Adjust the seasoning if needed. If you have dressing left, use it over any other roasted vegetable or drizzle over rice or quinoa.Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 20g | Protein: 3g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Sodium: 1343mg | Potassium: 614mg | Fiber: 7g | Sugar: 11g | Vitamin A: 31566IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 3mg