This article was sponsored by R.W. Knudsen. All opinions are my own.
I am so excited to share this recipe with you today. You all know I’m not one to add added sugar and processed ingredients into my recipes, which is why my cookbook and website are dedicated to sharing clean, whole foods with you. So, when I find a product in the food store that isn’t processed and full of artificial ingredients and sneaky sugars, I literally rejoice and skip down the aisle. Yes, I’m a kid at heart.
If you’re anything like me, you probably do the same thing, right?
Well, let’s talk for a minute about what I found recently that has CHANGED.MY.LIFE. Literally.
A few months ago, I created two tasty recipe with R.W. Knudsen’s organic juices and I fell in love. I spent the next few months using their other juices to make marinades, sauces, dressings, dips and so much more (below are my last two juice recipes in case you missed them) and I’ve gotten my creative juices flowing to bring all of you an end-of-summer recipe that you can enjoy all year long. Are you ready?
I’m loving roasted veggies lately. Well, I’ve always loved roasting vegetables but lately I’ve started doing things a bit different in my home and instead of eating so many salads and raw veggies all the time, I’ve added in lots of roasted veggies because they’re so much easier to digest and I love the natural sweetness that comes out of each veggie when it’s roasted.
I mean, come on, raw veggies and hummus or guacamole is fabulous and salads are delish, but sometimes a gal wants something a bit softer and flavorful. Ya know what I mean jelly bean? Hehe.
So that brings us to today’s lovely recipe.
I made this recipe last week when visiting my family at the shore. My parents helped clean their kitchen and I cooked a ton of recipes for them. I should have paid them by the hour but free food was good enough for them. Ha. They’ve got enough food now for a month. Anyway, I spent all day last Saturday roasting different veggies and playing around with different temperatures and cooking times to deliver the most fabulously roasted and tender cauliflower and carrots.
I also opened this bottle of R.W. Knudsen’s Organic Carrot Juice and I had a dance party in my family’s kitchen. Yes a dance party. Why? There is So much flavor in here. OMG I was in heaven. It’s not everyday (or EVER) that you find a juice that doesn’t have added sugar in it. I was on cloud 9 and I think I still am.
Want to know the ingredients in this juice?
Can you guess?
That’s all that’s inside.
Just the carrots. Nothing else.
Now that is what I call a real juice.
So, knowing myself well- I decided to toss this juice into a food processor (before I literally drank the bottle in other recipes) with some other flavorful ingredients to bring you a delicious sauce that is perfect drizzled over veggies this summer- or heck, even well into the fall and winter. Toss in some fresh rosemary if you are making this in the winter though- parsley is a bit too summery for this in my opinion.
Here are a bunch of pics of this creamy (and dairy-free and soy-free) sauce that will rock your world.
You can start drooling now.
And here’s the juice that makes this recipe come together.
Trust me. You need this juice in your life. It’s life-changing. Just look on the ingredient list and you’ll smile and thank me.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1 large head cauliflower cut into 1 inch florets
- 4 large carrots
- 2 Tbsp. extra-virgin olive oil
- sea salt and freshly ground pepper to taste
- 1 cup cooked white beans drained and rinsed
- 5 fresh large basil leaves chopped
- ¼ cup R.W. Knudsen Organic Carrot Juice
- 2 Tbsp. creamy almond butter
- 1 Tbsp. pure maple syrup
- 1 tsp. sesame seeds for garnish
- 1 Tbsp. finely chopped fresh basil for garnish
- 1 tsp. finely chopped fresh parsley or thyme optional for garnish
- Preheat the oven to 350 degrees.
- Toss the cauliflower with 1 Tbsp. oil, sea salt and pepper and transfer to a rimmed baking sheet. Roast for 30 minutes or until tender. Remove from the oven and set aside.
- Toss the carrots with the remaining 1 Tbsp. oil, sea salt and pepper and transfer to a separate rimmed baking sheet. Roast for 30-45 minutes (depending on how thick the carrots are) or until tender. Remove from the oven and set aside.
- Combine the white beans, 5 fresh basil leaves, R.W. Knudsen Carrot Juice, almond butter and maple syrup in the food processor and puree until very smooth, about 3 minutes. Season to taste with sea salt and pepper. Scrape down the sides, if needed. Transfer to a small bowl and drizzle over the roasted veggies on a serving platter. Serve immediately.
- Veggies and sauce will keep in the fridge for up to 3 days in sealed separate containers.
This post was sponsored by R.W. Knudsen. All opinions are my own.