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The Wellness Method

Roasted Veggies with Dipping Sauce

January 8, 2021


This is a super simple plant-based recipe featuring Joolie’s Dates Medjool dates. They always hook me up with fresh dates and I love creating new recipes with them. They are so versatile!

Balsamic Date Dipping Sauce: 


  • 4 pitted dates (Joolie’s Dates)
  • 1 small clove garlic (or 1/4 tsp garlic powder)
  • 1/8 cup balsamic vinegar
  • 1/8 cup water from soaked dates
  • 1/2 tsp sea salt
  • 1/4 tsp cracked rainbow peppercorns


  • Soak dates in hot water for 15-20 minutes (do not discard water; you’ll need some for the sauce).
  • Add all sauce ingredients to high-speed food processor or blender. 
  • Blend for 3-4 minutes (until smooth)
  • Place in fridge to cool while vegetables roast.

Roasted Veggies:


  • 16 ounces Brussels sprouts
  • 4-5 large heirloom carrots
  • 1 Tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked rainbow peppercorns
  • Optional (for my garlic lovers): 1/4 tsp garlic powder


  • Preheat oven to 425*
  • Wash, peel and chop carrots into slices.
  • Wash, trim ends and cut Brussels sprouts in half.
  • Toss vegetables in avocado oil, sea salt and pepper and spread evenly on baking sheet.
  • Bake for 35-40 minutes, tossing/flipping halfway through.
  • Serve hot with dipping sauce.


I LOVE @jooliesdates products – their Medjool dates are organic, sweet in taste and super versatile. Use code RACHEL15 for a discount on your next order!


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