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Roasted rainbow carrots on a plate with a toasted sunflower dressing on the side.
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5 from 2 votes

Roasted Rainbow Carrots with Sumac, Mint and Toasted Sunflower Dressing

These roasted rainbow carrots are incredibly delicious, vegan, dairy free and gluten free. Sprinkled with sumac, toasted sunflower seeds and a creamy sunflower dressing.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2 people
Calories 406kcal
Cost $7/ 5€

Equipment

Ingredients

  • 10 pc carrots, medium sized try to find similar sizes
  • 1 tbsp vegetable oil high smoke point
  • ½ tsp salt
  • ½ bunch mint, leaves picked for garnish
  • ¼ tsp sumac for garnish

For the Sunflower Butter

  • 30 g sunflower seeds, raw + some extra for garnish
  • 1 tbsp vegetable oil

For the Sunflower Seed Dressing

  • 3 tbsp vegetable oil
  • 2 tbsp white wine vinegar or rice wine vinegar
  • ¼ tsp salt
  • 1 tsp honey use sugar, agave or maple syrup if vegan
  • 1 tbsp water
  • 1/16 tsp xanthan gum optional

Instructions

  • Set the oven to 200°C/400°F.
  • Wash the carrots well. Rub the skins of the carrots with a cloth or a scour pad to remove any dirt on the skin. Snip the tops of the carrots with scissors.
    The raw rainbow carrots cleaned on a plate.
  • Brush the carrots with a light coating of vegetable oil and line up on a baking tray lined with parchment paper. Season the carrots generously with salt. Roast in the oven for about 35-45 minutes or until a there's a slight resistance when poked with a knife.
    The rainbow carrots lined up on a tray with oil and salt.
  • Toast the sunflower seeds (plus about 1 tbsp extra sunflower seeds for garnish) in the oven for about 6 minutes.
    The toasted sunflower seeds.
  • Once the sunflower seeds are toasted, add to a food processor with the 1 tbsp of oil. Blend until a smooth butter is formed. Use a spatula to scrape down the sides of the machine.
    The blended sunflower seed butter.
  • Once a smooth butter is formed add the rest of the ingredients and continue to blend until a smooth dressing is formed.
    The sunflower seed dressing.
  • To finish the plate first cut some of the larger carrots in half. Plate the carrots down first, then sprinkle the sumac, toasted sunflower and drizzle the dressing over top. Add some fresh mint leaves on top. Enjoy!
    Roasted rainbow carrots on a plate with a toasted sunflower dressing on the side.

Notes

I add a sliver of xanthan gum to the sunflower dressing in order to emulsify it nicely but that is totally optional. If you don't want to use xanthan then make sure to give the dressing a good shake before using.
Keep the dressing in a mason jar in the fridge for up to 5 days.
It's always better to blend seeds or nuts while they are still hot.

Nutrition

Calories: 406kcal | Carbohydrates: 7g | Protein: 3g | Fat: 43g | Saturated Fat: 29g | Sodium: 882mg | Potassium: 97mg | Fiber: 1g | Sugar: 4g | Vitamin A: 878IU | Calcium: 12mg | Iron: 1mg
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