Roasted Carrots With Carrot Stem Walnut Dip

Ingredients Carrot Stem Walnut Dip

1 bunch of carrots with their stems attached1/4 cup olive oil1 teaspoon sea salt1/2 teaspoon black pepper1 medium garlic clove, peeled and minced1 tablespoon red wine vinegar1 tablespoon coconut aminos1/4 cup walnuts10 kalamata or green olives

Roasted Carrots

1 tablespoon ghee (use coconut oil to keep this vegan)1 bunch of carrots1/2 yellow onion, peeled and chopped1 teaspoon sea salt1/2 teaspoon black pepper1 teaspoon @convivial_spice Earth Spice (sub a dash of smoked paprika, cumin and garlic powder if you don’t have this)1/2 cup frozen peas1 whole scallion, minced (omit if you don’t have)A few fresh mint leaves, minced (omit if you don’t have)

Instructions

Add all dip ingredients to a blender or food processor and pulse until very well-combined and creamy.Add all roasted carrot ingredients to a cast-iron skillet and toss well.Roast in the oven, set to 400 F, for 20 minutes, tossing after 10.