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This carrot ginger dressing is creamy, vibrant, bright, and refreshing! We love to toss it with salads, drizzle it over grain bowls, or use it as a dipping sauce. It keeps well in an airtight container or Mason jar in the fridge for up to a week.
View original recipe on loveandlemons.comPreheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.
Transfer the cooked carrots to a blender and add 2/3 cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to 1/3 cup more water and blend again.
Chill the dressing in the fridge until ready to use.
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