Market Recipe – Roasted Carrot & Ginger Dressing
- posted on: October 11, 2019
- posted by: Kari Fetrow
Hi Friends! Kari from the Farm Market here. Chiming in with another recipe, that, for me, keeps summer alive and kicking! Although, please know that it can be made in any season as carrots are typically available throughout the year; although, January through March they can be a little harder to find. The brilliant orange color of this recipe will definitely perk you up anytime of year! This carrot dressing is the brightest, most flavorful, eye catching, deliciously–fresh thing we have tasted in a while! Give it a go. We promise you won’t be disappointed.
Some recipe ideas are: a salad dressing (I know, so obvious), as a noodle or stir fry dressing, tossed with roasted veggies, or as a tasty dip for your little one’s chicken nuggets, or your chicken nuggets (lets be honest, they’re pretty tasty!).
1/2 lb. Carrots, cut uniformly and roasted
1 small Shallot, roughly chopped
1 tsp. Fresh Ginger (1/8 tsp. if powdered)
1/4 c. Apple Cider Vinegar
A drizzle of Honey, to taste–add more if you want a sweeter dressing
Sunflower oil, drizzled until desired consistency is reached
Salt & Pepper
Pre-heat your oven to 400. Cut up carrots so that they are all roughly the same size and place them onto a sheet pan or a roasting dish. Drizzle some oil on them, salt, and pepper and roast for 25 minutes or until a knife can easily poke through the largest ones. While the carrots are roasting, skin your ginger and roughly chop the shallot and throw it in the blender or food processor. Now add all other ingredients to the blender/processor, except for the oil. Add the carrots as soon as they are done roasting. Now start blending and drizzle the oil until the consistency your desire is reached. Taste and adjust the honey, salt, and pepper as needed. YUM!
Kari’s Tips, Tricks, & Notes:
For a yummy Asian spin to this dressing I would add some sesame oil. Or for a different tang, I’d add the juice and the zest of a lime. You could even add a little tahini and/or coconut milk to it and make it the base to an amazing Indian dish. One could even play with spices–cayenne, paprika, cumin, chili oil–these would all be great in this dressing! The possibilities are endless, I could keep going and going and going, you get the idea!
Another tip I have is, if you have a Vitamix blender, one could probably do without roasting the carrots. The roasted carrots add an amazing deep sweet flavor, but raw they would taste extremely fresh. It just depends on the flavors you are looking for and how you are serving it.