Roasted Carrots with Oatgurt Dressing

’Tis the season for plant-based holiday recipes using oat-based products! The talented Chef Amanda Cohen of Dirt Candy in New York City created some delicious Thanksgiving dishes to share. Enjoy! 

INGREDIENTS:

OATGURT DRESSING:

1 cup plain Oatgurt

¼ cup chopped Italian parsley

¼ cup chopped mint

¼ cup chopped cilantro

1 teaspoon minced garlic

1 tablespoon neutral oil

1 teaspoon lemon zest

¼ teaspoon salt to taste

ROASTED CARROTS:

1 pound peeled carrots

3 tablespoons neutral oil

1 teaspoon ground coriander

½ teaspoon crushed red chili pepper

½ teaspoon kosher salt

2 tablespoons lemon juice

TOPPINGS: 

2 tablespoons toasted almond pieces

2 tablespoons pomegranate seeds

2 tablespoons toasted sesame seeds

INSTRUCTIONS:

1. Preheat oven to 400 degrees

2. In a bowl, whisk together the Oatgurt, herbs, garlic, olive oil, lemon zest and salt until smooth.

3. Toss carrots with the neutral oil, coriander, chili pepper flakes and salt and roast in oven for 30 minutes until tender and browned.

4. Lay carrots flat on a serving plate and top with Oatgurt. Garnish with lemon juice, almonds, pomegranate seeds and sesame seeds.

5. Salt to taste