carrot

Roasted Vegetables with Almond-Carrot Top Crumble

Sheet pan roasted vegetables are my absolute go-to dish in the fall and winter. I always have a batch of them around because they are so super simple to do, they make a great side or a fine main, can always be blended into a soup and it’s a great way to use up all the odds and ends.

But plain ol’ roasted veggies can certainly get boring, even to me. Yummy sauces (like my Cashew Bechamel Sauce or my Coconut Almond Dipping Sauce) are just a couple ways to mix it up. Today I’m giving you another fun option with this Almond and Carrot Top Crumble. Think of it as a loose pesto that just needs to be tossed together.

Fresh kaleidoscope carrots, purple sweet potatoes, honey nut squash and a couple of onion slices provided a great backdrop for the topping, but any roasted veggie is going to perform great in this dish. I toss all the veggies on a tray and let them cook, then just toss the remaining ingredients on top- it couldn’t be simpler!

Happy Eats,

~Monique

Roasted Veggies with Almond-Carrot Top Crumble

1 sheet pan full of veggies, chopped into large pieces (I used 1/2 small squash, 1 small potato, two handfuls of carrots and onion slices)

2 tbls olive oil, divided

1 tsp Himalayan pink salt

fresh ground black pepper

1 cup carrot tops, roughly chopped

1/4 cup slivered almonds

1 garlic clove, minced

Juice and zest of 1 lemon

->Preheat oven to 425 degrees.

Toss the veggies with 1 tbls of the oil, the salt and a few grinds of fresh black pepper. Roast 25 minutes or until just fork tender. Finish under the broiler for 2 minutes.

While the veggies bake, toss together the remaining oil, carrot tops, almonds, garlic clove and lemon juice and zest in a small bowl.

When potatoes and done, drizzle the dressing over the top.

Baked Carrot Chips – Savory and Sweet

savory carrot chips

Ingredients
1 large carrot

1 tsp melted coconut oil

1/4 tsp Himalayan pink salt

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Use a carrot peeler to make thin carrot slices. Toss all the carrots with the coconut oil and lay each carrot slice on the parchment paper in a single layer. Sprinkle the salt over the top.

Bake until crispy. This will take about an hour (see note below). Remove from oven and let cool, they will crisp some as they cool. Test one by taking it off the pan and letting it sit for 30 -60 seconds to see if it crisps up. You may need to take some pieces out sooner than others, keep a close on on them.

sweet carrot chips

Ingredients
1 large carrot

1 tsp melted coconut oil

1 tsp maple syrup

1/4 tsp cinnamon

1/4 tsp Himalayan pink salt

1/2 tsp coconut sugar

Directions
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Use a carrot peeler to make thin carrot slices. Melt the coconut oil, maple syrup and cinnamon together and toss with the carrot slices coating each well. Lay slices in a single layer on the parchment lined pan. Sprinkle with coconut sugar and salt. Bake until crispy. Test one by taking it off the pan and letting it sit for 30 -60 seconds to see if it crisps up.

Notes
Slower, lower baking will ensure a more even cooking with less burning. You can bake these faster at 400 degrees in about 15-20 minutes but you’ll need to keep a close eye on them after about 10 minutes (see my photo below.)

~The savory is great for regular ol’snacking!

~The sweet is fun to crumble on desserts like ice cream or anywhere you need a little extra crunch!