These Roasted Carrots are kept super simple with olive oil, salt and pepper and topped with an easy mint avocado sauce made with lemon juice and peas!
Talk about not knowing what to call this recipe. Technically the sauce is more like lemon-mint-avocado-pea sauce, but that’s a bit wordy, plus “pea sauce” doesn’t exactly sound appetizing. So here we are: minty avocado sauce. If you happened to watch my Instagram story, then you’ll know that I was planning on sharing a cake recipe with you today, but unfortunately life had other plans for me.
If you had to take one guess as to why I’m sharing a roasted carrots recipe instead of a cake recipe today, I guarantee your guess wouldn’t be that a mouse ate my cake, but that is in fact what happened. Not the whole cake obviously, but we’re (we’re being Miguel and I) dealing with a mouse issue and I accidentally (ok I’m actually just a really lazy/forgetful person) left cake out on the counter, and when I went to check on it, a bite was taken off the top/side of my cake. YES REALLY. This is my life. Honestly it was probably the best meal that mouse had ever eaten, so you’re welcome mr. mouse, but please go away.
So roasted carrots it is! Though carrots will never be as exciting as a cake, I find that my readers tend to love easy, quick recipes, and really love roasted vegetables (you guys are the best). My other roasted carrots recipe is wildly popular, so I decided to put a different spin on it by using a different sauce. The result? Equally as delicious, and perfect for the holidays.
You’ll start by placing the carrots on a baking sheet, drizzling them with olive oil and sprinkling them with salt and pepper. While the carrots are roasting in the oven, you’ll prepare the avocado sauce by placing everything in a blender or food processor and mixing until smooth!
Tip: You may need to add a little water if things don’t seem to be mixing properly, but be careful not to add too much water—I recommend adding 1 tablespoon at a time.
Tip: If you want to keep this recipe dairy free, you can either use dairy free yogurt, or omit the yogurt all together.
Who says holiday recipes had to be time consuming?!
- 2 bunches of carrots, stems chopped
- 2 tbsp olive oil
- Pinch of salt and pepper
- For the sauce:
- ½ avocado
- 1 cup green peas, cooked
- Juice of 1 lemon
- 1 garlic clove
- ¼ cup plain yogurt*
- 5 mint leaves, or more to taste
- Pinch of salt and pepper
- Optional: handful of walnuts
- Preheat oven to 400°.
- Place carrots on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast carrots for 20-30 minutes, or until they're cooked to your liking.
- For the sauce: place all ingredients in a blender or food processor and pulse until smooth. If you're having trouble getting the sauce to mix, add a bit of water 1 tbsp at a time.
- Spread sauce over carrots, sprinkle walnuts on top and enjoy!