Roasted Baby Root Vegetables with Pumpkin Seed Dip

thrivealgae.com

Kathy Overstreet

subheading: Roasted Root Vegetables:

2 Bunches tiny carrots, greens trimmed on top, leaving about 1 inch remaining

2 Bunches tiny parsnips, greens trimmed on top, leaving about 1 inch remaining

2 Bunches Easter egg radishes, greens trimmed on top, leaving about 1 inch remaining

2 tablespoons Thrive® Culinary Algae Oil

1 1⁄2 Teaspoons salt

1⁄2 Teaspoon pepper

subheading: Pumpkin Seed Dip:

1 Cup raw pepitas

1⁄4 Cup Thrive® Culinary Algae Oil, divided

1⁄2 Cup finely chopped shallots

1 Large jalapeño-stemmed, seeded and finely chopped

6 garlic cloves, roughly chopped

1⁄4 Cup packed parsley leaves

1⁄4 Cup packed cilantro leaves

1 1⁄2 Teaspoons grated lime zest

1⁄4 Cup fresh lime juice

1 1⁄2 Teaspoons grated orange zest

1⁄4 Cup orange juice

1 Teaspoon ground cumin (confirm brand ingredients if celiac)

1 Teaspoon ground coriander (confirm brand ingredients if celiac)

2 Teaspoons kosher salt

Directions at thrivealgae.com

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