These are great on their own, or paired as a salad or toast. For salad toss with greens, a cruncy seed or nut and cheese such as goat or feta. For toast, mash some avocado/lime or lemon/salt and pepper atop your favorite toasted bread, then add the carrots on top to make a classic favorite a little more hearty!

Ingredients:

Whole carrots
3 Garlic cloves
Fresh thyme
Olive oil
Balsamic Vinegar
1 Lemon
1 tbsp raw honey
Salt/pepper
Optional: greens like arugula/microgreens to make salad
Optional: cheese like feta or goat cheese (if not preparing as vegan)
Optional: Crunch like pepitas or a nut
Optional: Bread for toast/avocado

Method:

Cut carrots in half both ways (as if you were breaking them in half, then cut the halves lengthwise)
Chop garlic cloves
Toss olive oil, salt, pepper, garlic and thyme with carrots
Roast until carrots are fork teder at 400 degrees (approx. 40 minutes depending on their size)
Combine 1/4 cup balsamic with 1 cup olive oil, salt, pepper, juice of lemon and honey. Shake in a sealed container or whisk until emulsified.
Drizzle over carrots or toss together all ingredients including carrots if preparing as a salad.

This is the perfect summer condiment when you need something creamy, yet light. It would work well as a dressing, sauce or spread.

Dressing for a raw salad with shaved vegetables
Spread to switch up your avo toast
Veggie/chip dip
"Sauce" for soba noodles or another pasta/ancient grain

Ingredients:

1 ripe avocado
1 bunch of fresh basil
Avocado oil
Salt/pepper
Juice of 2 limes
2-4 garlic cloves (2 big or 4 little)

Method:

Put all ingredients except for oil in a food processor. Once combined, drizzle oil until the consistency has thinned out into more of a sauce, rather than a guac looking thickness. Toss into a salad, pasta or grain dish.