Description

A beautifully simple side dish that’s naturally gluten-free, easily vegan, and bursting with flavor. Whole roasted rainbow carrots are caramelized to perfection and topped with a creamy, nut-free toasted sunflower seed dressing, fresh mint, and a dusting of sumac.

Ingredients

For the Roasted Carrots

10 medium rainbow carrots, similar in size

1 tbsp vegetable oil (high smoke point, such as sunflower or canola oil)

½ tsp sea salt

½ bunch fresh mint, leaves picked

¼ tsp ground sumac, for garnish

For the Sunflower Butter

30 g raw sunflower seeds (plus extra for garnish)

1 tbsp vegetable oil

For the Sunflower Dressing

3 tbsp vegetable oil

2 tbsp white wine vinegar (or rice vinegar)

¼ tsp salt

1 tsp honey (or agave/maple syrup for vegan version)

1 tbsp water

A pinch (1/16 tsp) xanthan gum (optional, for extra creaminess)

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Instructions

Preheat the Oven
Set your oven to 200°C (400°F) and line a baking tray with parchment paper.
Prepare the Carrots
Wash the carrots thoroughly, scrubbing off any dirt with a cloth or scouring pad. Trim the tops but leave a bit of the stem for presentation.
Roast the Carrots
Brush the carrots lightly with vegetable oil and season generously with salt. Arrange them in a single layer on the tray and roast for 35–45 minutes, or until tender and caramelized around the edges.
Toast the Sunflower Seeds
Spread 30 g sunflower seeds on a small baking sheet and toast in the oven for 5–6 minutes, until fragrant and golden. Set aside a spoonful for garnish.
Make the Sunflower Butter
While the seeds are still warm, transfer them to a food processor with 1 tbsp oil. Blend until a smooth paste forms, scraping down the sides as needed.
Blend the Dressing
Add the rest of the dressing ingredients (oil, vinegar, salt, honey, water, and xanthan gum if using) to the sunflower butter. Blend until completely smooth and creamy.
Assemble the Dish
Slice larger carrots in half for easier serving. Arrange the roasted carrots on a platter, drizzle with sunflower dressing, and sprinkle with sumac and toasted sunflower seeds. Finish with a handful of fresh mint leaves.
Serve and Enjoy!
Serve warm or at room temperature — perfect as a colorful holiday side or a light vegetarian main.

Notes

No food processor? Use store-bought sunflower butter, then whisk the dressing by hand.
Vegan swap: Replace honey with maple syrup or agave.
Storage: Keep leftover dressing in a sealed jar in the fridge for up to 5 days.
Texture tip: Always blend seeds while they’re still warm — this helps release their natural oils for a smoother butter.
Serving idea: Pair with roasted cauliflower, quinoa salad, or grilled tofu for a full meal.

Prep Time: 15 min
Cook Time: 35 min