Dill Roasted Carrots & Tzatziki Sauce

Know what’s the best? Besides eating super delicious food. Eating super delicious food that OTHER people cooked for you.

Specifically in the form of a potluck with food bloggers that inevitably involves amazing food, hilarious conversation, and what some people might think are super awkward and awkward food blogger photos that no one bats an eye at. Like when Rebecca stood on top of her table to get a picture of us all about to eat our food. Or when we each walked over to the window with our plates to get the best natural lighting before we sat down to eat.

Because that all happened. Totally normal.

Oh, and then we ate some paleo bacon snickerdoodle cookie sandwiches that Annie from the Bacon Princess made.

taste buds BLOWN. I can’t stop thinking about it.

Now try telling me that this whole “eating healthy” or “going paleo” thing is still all bland, tasteless food.

Anyone? Yeah, I didn’t think so.

That’s the beauty of eating simply, with whole ingredients, and learning how to use them in the best way to come up with the most mind-and-tastebud-blowingly-amazing combinations that you didn’t even think were possible.

Take these dill roasted carrots and tzatziki sauce, for example. Sure, you all know how much I LOVE roasted carrots. The recipe is one of the easiest (and most popular) recipes on my site, and it’s one of my favorites. It’s called the BEST Roasted Carrots for a reason. I make that sh*t ALL the time and it’s always devoured, no matter how big of a batch I try to make.

So naturally, when you add in some fresh herbs and this delicious sauce to the mix…you might have to hide it from your roommates/family if you want any leftovers. Just saying. Not like I’ve done that or anything…

5.0 from 2 reviews

Dill Roasted Carrots & Tzatziki Sauce

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Dana: Real Food with Dana

Serves: 4-6 servings

Ingredients

For the Tzatziki sauce:

• 1 can coconut cream (5.4 oz)
• ½ cucumber, diced small
• 2 tsp minced garlic
• ¼ cup fresh chopped dill
• 1 tsp apple cider vinegar
• juice of ½ lemon
• sea salt, to taste

For the roasted carrots

• 1 - 1.5 lbs whole medium carrots, washed and patted dry
• 2 Tbsp cooking fat: coconut oil, butter, or olive oil are best
• 10 grinds trader joe’s garlic salt* (substitute about about ½ tsp salt + ¼ tsp garlic powder + ¼ tsp onion powder + 1 tsp dried parsley)
• ¼ cup fresh chopped dill
• optional: coarse sea salt, for serving

Directions

1. Preheat oven to 375 degrees.
2. Wash and dry the carrots - no need to peel or cut them. If they’re GIANT mutant carrots, cut them in half or even in fourths lengthwise.
3. In a large mixing bowl, toss the carrots with your melted cooking oil, then spread them on a large baking sheet or cast iron skillet. Season with garlic salt.
4. Pop them in the oven and roast for about 45-50 minutes. They should be completely tender in the middle part of the carrots when they’re finished.
5. While the carrots are roasting, make the tzatziki: mix all the sauce ingredients together in a small bowl, then season with salt and pepper to taste. Refrigerate until you’re ready to serve.
6. When the carrots are finished in the oven, take them out and toss them on the baking sheet with the fresh chopped dill.

Notes

Leftover tzatziki sauce is also great on salmon, grilled chicken or shrimp, roasted veggies, as a salad dressing, or with paleo falafel from Mediterranean Paleo Cooking!

3.4.3176

Tzatziki sauce adapted from Diane Sanfilippo’s The 21-Day Sugar Detox Cookbook