Carrot Rosemary Viniagrette



Serving size

1/4 cup
75 Minutes
60 minutes

This recipe can be multiplied and keeps well in the refrigerator for up to 72 hours.

Carrot Rosemary Viniagrette


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


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.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"The only carrots that interest me are the number you get in a diamond."

Mae West, Actress