Carrot Rosemary Viniagrette
Servings
4Serving size
1/4 cup
COOKING TIME
75 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied and keeps well in the refrigerator for up to 72 hours.
Ingredients
| 6 ounces Carrots, raw (peeled and diced) |
| 1 tsp. Dried rosemary |
| 1/8 tsp. Salt |
| 1/8 tsp., ground Black pepper |
| 1 Tbsp. Maple syrup |
| 2 Tbsp. Balsamic vinegar |
| 1/2 cup Water |
| 1 Tbsp. Olive oil |
Instructions
Preheat the oven to 350°F before dicing the carrots.
Place the diced carrots, rosemary, salt, black pepper, maple syrup and water in a sauce pan. Cover and place in the oven for about one hour until the carrots are soft.
Remove and puree using a stick blender or conventional blender. Add the 1 tablespoon olive oil as you puree the dressing. If the dressing is too thick, add water one tablespoon at a time.
Chill.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a fabulous, healthy salad dressing recipe that is so easy to make and so good for you. Toss this with mixed greens and veggies and about a tablespoon of a crunchy nut like slivered almonds or toasted soy beans.