Roasted carrots with green goddess dressing is the perfect complement to any spring meal! Serve this dish cold as a salad or warm as a side dish. The dressing is so addictive, you’ll want to pour it over just about everything! Use rainbow carrots to add a little pop of color to your table. This easy oven roasted carrots recipe is vegan and gluten-free.
Roasted Carrots with Green Goddess Dressing
I used to think that I wasn’t a fan of cooked carrots. Dice them and add them to a salad? Sure. Shred them and put them in a sandwich? Sounds good! Cook them? Erm, maybe not.
But I’ve been adding carrots to cooked dishes for years now, mainly to add a little extra color, and they’ve grown on me. Carrots in soups and stews are okay, but roasting them really brings out their sweetness.
This recipe was originally inspired by something I came across in a magazine. That was years ago, and I didn’t note where I saw the original recipe. It was laden with dairy products, and of course, my take is vegan.
The green goddess dressing is delicious over just about anything. Pour it over salads, spread it onto sandwiches, and serve it as a dip with cut vegetables.
How to make Roasted Carrots with Green Goddess Dressing
This recipe is super easy to make!
- First you roast the carrots. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Place your carrots in a bowl and toss with the olive oil, salt, and pepper. Place them on the baking sheet and roast them for 20-25 minutes, or until crisp-tender. You’ll want the edges to get nice and brown.
- While the carrots are roasting make your dressing. Mix together the apple cider vinegar and non-dairy milk, and let them sit for 10 minutes. The mixture will curdle, which is what you want.
- Place the curdled milk in a blender along with the tahini, lemon juice, mustard, capers, garlic, sea salt, and black pepper. Blend until it’s smooth and creamy. Pulse in the fresh herbs until they are mixed throughout the dressing.
- Serve your carrots over the lettuce. Drizzle on the dressing and top with the chopped parsley.
Recipe Notes
- I slice my carrots in half lengthwise here, but you can slice them into coins, if you prefer. If your carrots are super thin, you can leave them intact.
- You can serve this dish with warm carrots as a side dish, or can let the carrots cool and serve it as a salad.
- If you’d like to add a pop of color to your meal, use multi-colored carrots.
- When making the dressing, be sure to use either almond or soy milk. Other nondairy milks won’t curdle as well.
Roasted Carrots with Green Goddess Dressing
Dianne
Ingredients
For the Carrots
- 1 pound carrots sliced in half lengthwise
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Dressing
- ½ cup almond milk or soy milk
- 1 teaspoon apple cider vinegar
- ¼ cup tahini
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon capers drained
- 1 clove garlic
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup loosely packed parsley finely chopped
- 2 tablespoons loosely packed basil finely chopped
- 1 tablespoon fresh chives finely chopped
For Serving
- 1 head green leafy lettuce chopped (about 4 cups)
- ¼ cup loosely packed parsley chopped
Instructions
- Make the carrots: Preheat your oven to 425°F and line a baking sheet with parchment paper. Place the carrots in a bowl and toss with the olive oil, salt, and pepper. Place them on the baking sheet and roast for 20-25 minutes, or until crisp-tender. You’ll want the edges to get nice and brown.
- Make the dressing: While the carrots are roasting make the dressing. Mix together the apple cider vinegar and non-dairy milk, and let sit for 10 minutes. It will curdle, which is what you want. Place the curdled milk in a blender along with the tahini, lemon juice, mustard, capers, garlic, sea salt, and black pepper. Blend until smooth and creamy. Pulse in the fresh herbs until they are mixed throughout.
- To serve: Arrange the carrots over the lettuce and drizzle with the dressing. Top with chopped parsley and serve.
Originally published September 4, 2017. Updated April 6, 2022.
If you liked this recipe, you may also enjoy:
- Roasted Cauliflower Salad
- Roasted Beet Salad
- Garlicky Roasted Vegetables with Tahini Drizzle
- Roasted Ratatouille Salad
More Recipes Made with Carrots Include:
- Carrot Cake Smoothie
- Laura Theodore’s Carrot Noodles with Peanut Sauce from Vegan for Everyone
- Carrot Cake Muffins
- Curried Carrot Soup
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