Ingredients

The following ingredients have 3 Servings
  • 1 pound carrots, (peeled)
  • 1 to 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 6 cups butter lettuce greens, (or whatever greens you have)
  • 1/2 avocado
  • 1/3 cup plain greek yogurt I like full fat or 2%
  • 3 tablespoons mayonnaise
  • 2 garlic cloves
  • 1/3 cup baby arugula or spinach greens
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon snipped chives
  • 1 tablespoon freshly squeezed lemon juice
  • pinch of salt and pepper
  • pinch of crushed red pepper flakes

Instruction

  • Preheat the oven to 400 degrees F.
  • Peel the carrots and place them on the baking sheet. I like to keep them whole, but it depends on how large they are. If they are really big or thick carrots, slice them in half either lengthwise or width wise. You can also use baby carrots here too!
  • Drizzle the carrots with the olive oil and toss week. Cover with the salt, pepper and garlic powder.
  • Roast the carrots for 15 to 20 minutes, until tender.
  • While the carrots are roasting, place the greens in a large bowl or plate. Toss them well with salt and pepper. Make the green goddess dressing and drizzle the greens with it,, lightly tossing. Top with the roasted carrots. Add more green goddess if you’d like and serve.