Having healthy snacks on hand is an essential part of a successful Clean Program and Clean lifestyle. This roasted carrot and almond spread will add a bright boost of beta-carotene, healthy fats, and protein to your day. Pair it with simple, fresh veggies slices or get creative by adding it to gluten-free sandwiches.
Serves: 4-6 as a snack
Prep Time: 15 minutes
Cooking Time: 30 minutes
1 cup almonds
1 pound carrots, peeled, cut into large chunks
½ cup olive oil plus 2 tablespoons
zest and juice of 1 lemon
2 teaspoons sea salt
water, as needed to achieve desired consistency
sea salt and pepper, to taste
2 tablespoons chopped chives or scallions
gluten free crackers
fresh, raw vegetables
Preheat the oven to 350°F.
Place the almonds on a baking pan and roast until golden brown, about 12-15 minutes. Remove from the oven and cool.
After prepping the carrots, place in a bowl and toss with 2 tablespoons of olive oil, sea salt, and black pepper. Spread onto a baking pan and roast until soft, about 12-15 minutes. Cool to room temperature.
Place the carrots and almonds in a food processor along with the lemon zest and 2 teaspoons of sea salt. Pulse to break up then turn on and grind until well pureed and starting to stick to the edges. Clean the container with a rubber spatula then add the lemon juice.
Turn on and blend while slowly drizzling in the olive oil. Taste, adjust sea salt as needed then run the machine again and drizzle in the water until the consistency you desire is achieved.
Serve with your favorite crackers or sliced vegetables. You can also use this as a filling in nori rolls or romaine lettuce wraps.
Recipe by Frank Giglio
Photography by Kristin Dillon