Ingredients
- Carrots
-
1 pound
Carrots
-
1 tablespoon
Olive oil
-
1 teaspoon
Smoked paprika
-
1/2 teaspoon
Salt
-
1/2 teaspoon
Freshly ground black pepper
- Ranch
-
1/3 cup
Cultured buttermilk
-
1/2
Large avocado
-
2 tablespoons
(loose packed) chopped fresh chives + more for topping
-
2 tablespoons
(loose packed) chopped fresh dill
-
2 tablespoons
(loose packed) chopped fresh parsley (or better yet, use carrot greens!)
-
1
large garlic clove roughly chopped
-
1 teaspoon
White vinegar
-
1/2 teaspoon
Salt
-
1/2 teaspoon
Freshly ground black pepper
-
1/4 teaspoon
Cayenne pepper
Directions
-
Preheat oven to 375 degrees.
-
Toss carrots with olive oil, paprika, salt and pepper, until evenly coated. Spread in a single layer on a baking sheet and roast until just tender, about 30-35 minutes. (May be shorter or longer depending on how thick your carrots are).
-
While carrots roast, make the ranch. Combine all ranch ingredients in a blender or food processor and blend until smooth. Additional buttermilk can be added to achieve a thinner consistency if desired. Season to taste with additional salt and pepper as needed.
-
Serve carrots warm with plenty of ranch, and a sprinkling of chopped chives on top.
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