Roasted Carrot & Cumin Dressing


This recipe is from the hilarious Thug Kitchen Cookbook. All of the recipes are spot on and delicious and happen to be vegan as well. We love this dressing on all sorts of things, including the fresh green salad with red onion and cilantro that the creators suggest.

3 medium carrots
1 tsp. olive oil
1/4 tsp. ground cumin
Pinch of salt
1/3 cup white wine vinegar
1/4 cup water
2 tbsp. orange juice
2 tbsp. olive oil

Heat up your ove to 375 degrees. Chop up your carrots into chunks no bigger that 1/2 inch. Toss them togehter with the olive oil, cumin and salt. Roast them in a small pan, covered, until the carrots are tender, 30-40 minutes.
Let the carrots cool for a minute then add them to a food processor with the rest of the ingredients. Blend until smooth - this could take as long as three minutes.