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Roasted Baby Root Vegetables with Pumpkin Seed Dip

Chef Caroline Fey of The City Kitchen San Francisco

Serves 4
Dairy-free options Gluten-free options Vegan Vegetarian Appetizers & Snacks Vegetarian Dips, Sauces & Spreads Bake Roast

Ingredients

  • 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
  • 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

Preparation

  1. Prepare the Pumpkin Seed Dip: In a large skillet, toast the pumpkin seeds over moderate heat, tossing occasionally, until lightly golden, about 5 minutes. Transfer to a food processor.
  2. In the skillet, heat 2 tablespoons Thrive® Culinary Algae Oil until shimmering. Add the shallots, jalapeño, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to the food processor and let cool.
  3. Add the remaining Thrive® Culinary Algae Oil, parsley, cilantro, lime zest, lime juice, orange zest, orange juice, spices, salt and 1⁄4 cup of water to the food processor and purée until nearly smooth.
  4. Prepare the roasted baby vegetables: Preheat the oven to 425° F with convection on if possible.
  5. If the carrots or parsnips are on the larger side, cut them in half lengthwise. If they are very dirty or hairy, gently peel them with a vegetable peeler.
  6. Put all of the vegetables in a large pot of boiling salted water for 2 to 3 minutes. Drain and transfer to a large bowl of ice water. Once cool, drain and pat dry. Transfer to a parchment paper lined baking sheet and drizzle with 2 tablespoons Thrive® Culinary Algae Oil. Sprinkle with salt and pepper, tossing to coat.
  7. Roast for 10 to 12 minutes, or until browned and crispy on the edges. Remove from the oven and let cool slightly before serving with the pumpkin seed dip.

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