5 from 1 vote
'Creamy' Maple Carrot Sauce with Roasted Veggies
'Creamy' Maple Carrot Sauce with Roasted Veggies {Paleo, Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Free of gluten, dairy, soy, corn, eggs, refined sugar.
Course: Side Dish
Cuisine: American
Servings: 4 -6
Calories: 222 kcal
Author: Amie Valpone
Ingredients
  • 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
  • ΒΌ 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
Instructions
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Veggies and sauce will keep in the fridge for up to 3 days in sealed separate containers.
Nutrition Facts
'Creamy' Maple Carrot Sauce with Roasted Veggies {Paleo, Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 222
* Percent Daily Values are based on a 2000 calorie diet.