How on earth is it November already? Tell me, HOW? I wasn’t readyyyyy.
It’s now that mandatory time for boots (crucial for keeping pants dry in rainy PNW weather), sweaters, candles, peppermint errythang and comfort food for every meal.
Well now that you put it that way, November isn’t sounding too bad.
Today we’re keeping things real simple up in here, all in the name of comfort food. There’s a myth out there that comfort food needs to be unhealthy, junk food or overly indulgent. While I am all about indulging, I disagree with this idea of comfort food. I think comfort food is any dish that’s good for the soul. Bonus points if it’s good for you. Sometimes that comes in the form of a warm cookie, which I may or may not be sharing the recipe for later this week (and by that I mean, I will definitely be sharing the recipe later this week). Other times, that comes in the form of delicious, nourishing root vegetables roasted to perfection and served with an amazing dip.
There’s no shame in the veggie-loving game around here, friends.
Root veggies are commonly believed to have grounding properties, making you feel more rooted when you eat them. Get it? Rooted…I know. Killin it today. All bad puns aside, there are so many delicious seasonal vegetables that deserve some love alongside your holiday treats. Root vegetables such as carrots and sweet potatoes are rich in beta-carotine, which keeps your eyes and skin healthy. Beets are a great source of folate, potassium and antioxidants. Good for you and good for your soul.
Now let’s get to the dip. This green-goddess style dip is creamy, delicious and pairs well with the veggies. The dip gets its creaminess from avocado and soaked cashews. It’s vegan, paleo-friendly and makes the perfect dip and salad dressing.
- 2 Large Sweet Potatoes, Diced
- 3 Large Rainbow Carrots, Peeled
- 1 Onion, Roughly Chopped
- 2 Large Beets, Chopped
- 2 Tablespoons Avocado or Olive Oil
- ½ Teaspoon Dried Thyme
- ¼ Teaspoon Garlic Powder
- Salt and Pepper to Taste
- ½ Cup Cashews, Soaked in Warm Water
- ¼ Cup Fresh Water
- ¼ Avocado
- Juice of 1 Lemon
- 1 Teaspoon Coconut Aminos
- ¼ Cup Fresh Parsley, Chopped
- ¼ Cup Scallions, Chopped
- 2 Cloves of Garlic
- 1 Tablespoon Olive Oil
- Salt and Pepper to taste
- Preheat oven to 375F.
- Place all veggies in a large bowl. Drizzle with oil and toss with seasoning.
- Put veggies on a lined baking sheet, and bake for ~40-45 minutes or until cooked through and golden brown. Turn pan halfway through so the vegetables are cooked evenly.
- Begin preparing the dip by draining and rinsing the cashews. Place in a high-speed blender and blend with the ¼ cup of fresh water until smooth. Add the avocado, lemon juice, coconut aminos, parsley, scallions, garlic and salt and pepper. Blend until smooth. Turn the blender to low, and drizzle in the olive oil until emulsified.
- Serve immediately as a dip for the vegetables. Store excess dip in a covered container in the fridge for 3-4 days.
Your Turn:
- What are your favorite healthy comfort foods?
- What kind of healthy comforting recipes would you like to see?
I need to do more roasted veggies – it is so easy and I know how good they are…. this dip looks amazing too! Pinning this.
Roasted veggies are so great this time of year. Enjoy!
The green goddess dip sounds like a winner!
Thanks so much Christine!
The Green Goddess dip definitely got me to look at this. It looks yummy. I love anything with avocados and they are so healthy for you.
Agreed! I love avocados 🙂
You had me at “roasted” and killed me with “green goddess dip.” Making this ASAP!!
Thanks Emilie <3 also I have to say, you are KILLING IT lately! Your photos and recipes have been on point!
I am seriously in awe of your photography.
Thanks so much friend! That seriously is the best compliment coming from you because 1) you have beautiful photos and 2) I’ve been practicing like a mad woman. You’re the best.
This looks incredible! I first tried roasted root vegetables at Thanksgiving last year and LOVED them! My cousin now makes them for all holiday gatherings, but I am thinking I should add in this dip this Thanksgiving too 🙂
Aren’t roasted veggies just the best? This would be perfect for Thanksgiving!
There’s not one bad root veggie out there! And I love green goddess!
Agreed – root veggies are my jam!
Beautiful pictures! I just posted a Rosemary Roasted Beet and Carrot recipe, and I wish that your delicious Green Goddess Dip had accompanied my roasted veggies. Your recipe looks amazing! And I absolutely adore your mention of root vegetables having grounding properties. I can’t wait to follow your site. Cheers!
Thank you so much Aarika! Can’t wait to follow yours as well 🙂
Les, this looks ridiculous and by ridiculous I mean amazing- I thought Green Goddess was a porn star name when I first came to the States but was quickly put in place. I’ve been crapola with my veg lately so this looks the perfect remedy…or well, recipe for Alexis to make me lol. Cheers buddy!
Arman, you always make me literally laugh out loud. There very well could be a Green Goddess porn star out there somewhere. Hope you like the recipe!
You make these healthy veggies look so yummy. Green Goddess dip looks awesome.
Thank you Kam!
Wowza! Loving this, especially the cashew-based green goddess goodness! Brilly to pair it with these roasted veggies. Nice!
Thanks so much Patricia! It’s a fun combo 🙂
This looks delicious! I love roasted veggies.
I love roasted veggies too! They’re the best this time of year.
Now this is my kinda dish! I love roasted veggies and that dip looks amazing… must try!
Thanks Carly – hope you love it!
This sounds delicious and super filling. You have wonderful photos on your blog btw 🙂
Thank you so much Ivanna! <3
Oh my dear Les. The veggies, THAT DIP. OH MAN. And that pan shot?! You’re killing it. <3
Thank you so much! You the best <3 CAN WE TALK ABOUT YOUR CINNAMON ROLLS THO? I drooled on my phone.
These look incredible. Totally agree that winter comfort food can be warm hearty veggies and soups and they’re still super satisfying. Oh yeah cookies too. Those are great.
Cookies and veggies are both necessary 🙂
A couple of questions: how long should the cashews be soaked, and what are coconut aminos (and are they absolutely necessary for this recipe)? Love the color of the dip and of course root veggies are the BEST.
Hi Lizzie! Coconut aminos are a soy sauce alternative. You can sub with soy sauce if thats what you have on hand. For the cashews, I soaked them in hot water for ~30 minutes. Hope that helps!
Hiya Les:
Thanks for the clarifications. Will be trying this sooner than later. Again, thank you.
Happy Wednesday! Just gobbled up the GG Dip with friends, and hoo-boy was it ever good. My oven was acting up so opted for crispy cold veggies instead … celery, jicama, radishes, etc.
I’m so glad you liked it Lizzie! And yum – this would be delicious with those veggies too. I’ll have to give it a try.
The color of the green goddess dip pair so nicely with the color of those root veggies!
I bought beets for the first time (raw) yesterday….guess it’s time to try roasting them myself!
Thanks Jess! And oh man, you’re going to love the roasted beets. Sooo tasty!
i’m not a green goddess fan even though it looks so pretty! I do LOVE roasted root veggies! 🙂 with or without dip… usually salsa, hummus, or plain siggis!
You really can’t go wrong with yummy roasted veggies! 🙂
This looks so awesome. It’s making me hungry for some roasted vegetables and it’s not even lunch time yet.
Thank you Stephanie! This recipe is one of my favorites 🙂