Garden Roasting Tray w/ WalnutCream

First rain in weeks!…and it has me craving a lil’ comfort. Simple, straight from the garden, snack – roasted organic RainbowCarrots, GoldenBeets, & Kale with a side of WalnutCream. I actually wrapped my carrots in the kale, smothered on the WalnutCream, and got to it. The slightly spicy/sweet cream goes nicely with the earthiness of the carrots and beets. Super easy, nutritious, & delicious.

RoastingVeggies
1 bunch rainbow carrots – scrubbed & greens trimmed
2-3 golden beets – scrubbed, greens trimmed, & halved
1 bunch kale, washed & spun dry *roasted as whole leaf
pinch of sea salt
olive oil

Prepare a baking tray with olive oil or parchment paper. Toss veggies in a little olive oil, arrange them spaced apart on the tray, and sprinkle with sea salt. Preheat the oven to 400*F and bake the veggies for 30-35mins or until they begin to brown – flip/roll halfway through. *Add the kale to the tray, or on a separate prepared tray, sprinkle with sea salt and bake for the remaining 8-10mins. In my oven, the edges of the kale were crisp while the centre remained tender – makes for a good ‘carrot wrap’. Once browning & tender, remove tray from the oven. Serve warm, add a side of WalnutCream, & enjoy!

WalnutCream
1/2cup raw walnuts
1/2cup organic unsweetened almond milk
1/4tsp sea salt
1/8tsp white pepper
1/4tsp ground nutmeg
1&1/2tsp lemon juice
1tsp raw honey

Add ingredients to a high speed blender and blend on high until smooth. Place in airtight container in the fridge for up to 5 days.

Garden Roasting Tray w/ WalnutCream
Author: thecrimsonsink
Ingredients
RoastingVeggies
  • 1 bunch rainbow carrots - scrubbed & greens trimmed
  • 2-3 golden beets - scrubbed, greens trimmed, & halved
  • 1 bunch kale, washed & spun dry *roasted as whole leaf
  • pinch of sea salt
  • olive oil
WalnutCream
  • 1/2 cup raw walnuts
  • 1/2 cup organic unsweetened almond milk
  • 1/4 tsp sea salt
  • 1/8 tsp white pepper
  • 1/4 tsp ground nutmeg
  • 1&1/2 tsp lemon juice
  • 1 tsp raw honey
Instructions
RoastingVeggies
  1. Preheat the oven to 400*F. Prepare a baking tray with olive oil or parchment paper. Toss veggies in a little olive oil, arrange them spaced apart on the tray, and sprinkle with sea salt. Bake the veggies for 30-35mins or until they begin to brown - flip/roll halfway through. *Add the kale to the tray, or on a separate prepared tray, sprinkle with sea salt and bake for the remaining 8-10mins. In my oven, the edges of the kale were crisp while the centre remained tender - makes for a good 'carrot wrap'. Once browning & tender, remove tray from the oven. Serve warm, add a side of WalnutCream, & enjoy!

WalnutCream
  1. Add ingredients to a high speed blender and blend on high until smooth. Place in an airtight container in the fridge for up to 5 days.

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