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This side was inspired by the rosewater carrots at Dig Inn. Their version was a bit on the drab side but a fascinating concept, so I kicked the acid profile up a bit.

gluten-free, paleo, vegetarian, vegan



Rosewater Roasted Carrots


1 bunch small carrots
Sprinkle of your favorite roasting oil
2 Tablespoons apple cider vinegar
1 Tablespoon rosewater
Juice of 1 lemon
Couple good glugs extra virgin olive oil
Sprinkle cardamom
Sea salt & black pepper
3 Tablespoons hemp seeds

First, toss your carrots in your favorite roasting oil, sprinkle with salt and pepper, and roast until browned – 35 minutes or so on 375F.

While your carrots are working, whisk together the rest of the ingredients to form the dressing.

Toss the carrots with the dressing and serve.

If you want to flesh this side out a bit, toss in half an avocado and a big hand full of arugula.

Serves 2 as a side, or you can spread it out to 4 by adding a little bulk