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!
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:
Ingredients:
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
Directions:
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!
