1 pound carrots, greens removed, cut into 1-1 ½ inch pieces
2 tablespoons avocado oil
1/4 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1/8 teaspoon ground cayenne (optional)
Ingredients for the Vegan Ranch
1 ½ cups vegan mayo
3 tablespoons unsweetened non-dairy milk
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, chopped
Directions
Step 1
Preheat the oven to 375°F.
Step 2
Place the carrots on a parchment-lined baking sheet and drizzle with oil, salt, paprika, cumin, ginger, cinnamon, turmeric, and cayenne (optional). Toss well to make sure the carrots are coated evenly.
Step 3
Cook for 20 to 25 minutes or until the carrots are tender and slightly browned.
Step 4
To make the vegan ranch, place the mayo, non-dairy milk, garlic powder, onion powder, salt, pepper, paprika, apple cider vinegar, and lemon juice in a blender, food processor or medium sized bowl. Blend or pulse until smooth and creamy or whisk until smooth.
Step 5
Add the parsley and dill and pulse together until well-blended.
Step 6
Transfer to a small bowl and garnish with more dill and parsley, if desired.
