Roasted Heirloom Carrots with Creamy Almond Butter Drizzle

Roasted Heirloom Carrots with Creamy Almond Butter Drizzle

Serves 4


For the carrots

1 ½ lb. carrots, (peeled with ends trimmed and sliced lengthwise)

Avocado oil cooking spray

¼ tsp. Salt

¼ tsp. Ground black pepper

For the sauce

½ c almond butter

⅓ c filtered water+ more as needed

1 tbsp. Fresh lemon juice

1 tbsp. Maple syrup

1 tsp. Coconut aminos

1 tsp. Smoked paprika

¼ tsp ground ginger

Salt and pepper to taste

2 tbsp. Fresh cilantro, chopped


Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside. 

In a mixing bowl, add all carrots, salt, pepper, and avocado oil spray and mix well with your hands until incorporated. Pour onto the baking sheet and spread out evenly. Place into the oven and bake for 20-30 minutes or until edges begin to brown and carrots are tender. 

While the carrots are baking, assemble the sauce by whisking all ingredients together until incorporated and smooth. If the sauce is too thick, add 1 tbsp. More filtered water at a time until desired consistency is reached. Adjust seasonings as desired. 

Once the carrots are cooked, cool for 5 minutes before serving. Drizzle desired amount of sauce over the top of the carrots and garnish with extra chopped cilantro and enjoy!