TOTAL TIME: 45 minutes
PREP TIME: 10 minutes
BAKE TIME: 35 minutes
2 pounds carrots, rinsed and cut in half
1 large white or yellow onion, cut into quarters
2 – 4 cloves of garlic, minced
6 Tablespoons olive oil, divided
1 ½ teaspoons ground cumin (remove for autoimmune paleo)
2 Tablespoons turmeric, divided
2 Tablespoons lemon juice or apple cider vinegar
½ teaspoon black pepper
Sea salt to taste
Vegetables or gluten-free crackers/bread, for serving
Preheat oven to 425F.
In a baking dish: toss carrots, onion and garlic with cumin, 1 T. turmeric, black pepper, and 2 T. olive oil.
Sprinkle entire dish lightly with salt.
Roast in oven until golden and tender, about 35 minutes. Flip/mix halfway through.
Transfer vegetables to a food processor. Blend until a coarse paste forms.
Add remaining 4 T. (1/4 cup) olive oil, 1 T. turmeric and lemon juice/apple cider vinegar.
Pulse to combine.
Serve with sliced veggies or gluten-free crackers/bread.