Anti Inflammatory Carrot Ginger Dressing
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Learn more āIngredients
8 servings
- 2 medium carrots (about 6 oz), peeled and cut into 1-inch pieces
- 1 tbsp extra virgin olive oil, for roasting
- 1 tbsp fresh ginger, peeled and roughly chopped
- 1 small garlic clove, roughly chopped
- 3 tbsp rice vinegar
- 1 tbsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp low-sodium tamari
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper
- Ā¼ cup extra virgin olive oil
- 3ā4 tbsp water, to thin
- Ā¼ tsp salt, or to taste
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Toss the carrot pieces with 1 tbsp olive oil and a pinch of salt on a baking sheet, spreading them in a single layer.
- 2
Roast the carrots for 22ā25 minutes, turning once halfway through, until tender and lightly caramelized at the edges.
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