Carrot Rosemary Vinaigrette
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.
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Special Diet Information
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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.