Rye Free Carrot Ginger Dressing

Total time40 min

Prep time10 min

Cook time25 min

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Ingredients

8 servings

2 medium carrots (about 6 oz), peeled and cut into 1-inch pieces
1 tbsp extra virgin olive oil, for roasting
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 tbsp fresh ginger, peeled and roughly chopped
1 small garlic clove, roughly chopped
3 tbsp rice vinegar
1 tbsp honey
1 tsp low-sodium tamari
½ tsp ground turmeric
¼ tsp black pepper
¼ cup extra virgin olive oil
3–4 tbsp water, to thin
¼ tsp salt, or to taste

Instructions

1
Preheat the oven to 400°F (205°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 22–25 minutes, turning once halfway through, until tender and lightly caramelized at the edges.

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