At first I wanted to go on a big elimination diet this January.
I wanted to do the Whole30, a juice cleanse, go sugar free, cut out wine, or something.
I mean, can I really just enter the year unabashedly the same as I was in 2018?
It’s hard to stay the same when the rest of the world seems hell-bent on change.
While I totally support whatever but changes you’re making in your life this January to make you feel your best and brightest, what I decided for me is that adding things instead of excluding them is so much more fun.
So let’s choose to add in the rainbow with a side of almond butter dipping sauce that’s easy and delicious, yeah?
Grab your favorite veggies and your favorite jar of AB and let’s get roasting!
To clarify, I’m not telling you to go oil-free this January.
It’s all about options.
If you’ve been following me for a while, you know I love my oil-free options, especially when it comes to roasting and sauces.
To be honest, I’ve gotten a bit more relaxed in my oil usage since I started Flora & Vino.
When starting out, I wanted to be a 100% oil-free resource for you, but I find myself grabbing it in small amounts for cooking and feeling A-OK with it.
But when you can make deliciously tender and flavorful roasted veg without getting out the oil, why the heck not?
I used sweet potato, carrots, broccolini, red cabbage, beets, and zucchini in my oil-free roasted veggie tray, but virtually any vegetable will work here.
Starchier veggies take a wee bit longer to roast and cruciferous veggies take less time.
Be sure to watch the veggies carefully, especially in the last crucial ten minutes, to ensure they don’t burn.
For the best results, try using two full baking sheets (or more) to ensure your produce has space to evenly roast.
So you’ve got a tray full of rainbow roasted veggies.
Now we cover it in healthy nut butter fats to infuse intrigue and flavor.
This sauce comes together super quickly with a Georgia Grinders Original Almond Butter base.
This Whole30 approved almond butter consists of just two simple and clean ingredients: roasted almonds and sea salt!
It’s got a great nutty and slightly salty flavor without any added oils, preservatives, or sugars.
I blended it up with lemon, maple syrup, smoked paprika, powdered ginger, and a pinch of cayenne pepper to create a slightly smokey, slightly sweet, very creamy and nutty sauce that’s perfect on roasted vegetables.
The trick to making the sauce is to go light on the liquids initially, adding additional filtered water in 1 TBS increments so you achieve a consistency that’s creamy and pourable.
If you add too much water initially, no worries, just add a spoonful more almond butter to thicken things up.
If you could drink this sauce, I might.
Enjoy this Oil-Free Roasted Veggies with Almond Butter Sauce as a delicious snack, side, or light meal.
It’s satiating, fiber rich, and packed with nutrients.
I love mine served with a big handful of cilantro and lots of almond butter sauce.
For even more plant-based protein, try serving with chickpeas, lentils, quinoa, or your favorite protein of choice.
If you make the full sauce recipe, you’ll probably have a lot if extras, so I recommend using it as dip for veggies or dressing for your salad or entree.
If you make these Oil-Free Roasted Veggies with Almond Butter Sauce, let me know!
Come say hi at @flora_and_vino on Instagram and use #floraandvino.
Be sure to leave me a comment, rating, and review, so I can use your feedback to create more yums.
For more oil-free sides, check out my Oil Free Sweet Potato Fries with Lemon & Tahini, too!
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Easy oil-free roasted vegetables with a creamy oil-free almond butter sauce. Perfect for a nutritious side, snack, or light meal!
- OIL-FREE ROASTED VEG
- 1 large sweet potato, cut into 1” rounds
- 2 whole carrots, peeled, halved, and chopped
- 1 bundle broccolini, roughly chopped
- 1 cup red cabbage, thinly sliced
- 1 medium bell pepper (thinly sliced lengthwise)
- 1 small beet, sliced into 1/4-inch rounds- large rounds halved
- 2 cups chopped cauliflower
- 1/2 medium zucchini squash, sliced into 1/4-inch rounds
- 2 tsp curry powder or seasoning of choice
- Himalayan sea salt, to taste
- ALMOND BUTTER SAUCE
- 1 cup Georgia Grinder’s Original Almond Butter
- 1/2 cup filtered water + more as needed
- 1 TBSP fresh lemon juice
- 1/2 TBSP maple syrup (optional)
- 1 tsp smoked paprika
- 1/4 tsp powdered ginger
- ⅛ teaspoon cayenne pepper
- Himalayan sea salt, to taste
- freshly ground pepper, to taste
- cilantro, for serving
- Prepare your almond butter sauce in advance.
- Add almond butter, lemon juice, maple syrup, paprika, ginger, cayenne, and filtered water to a high speed blender and pulse until smooth and creamy, adding more water in 1 TBS increments to thin as needed.
- Refrigerate until ready for use.
- Preheat oven to 375 degrees F and line two baking sheets with parchment paper.
- Add the sweet potato, carrots, cauliflower, and beets to one baking sheet and the bell pepper, broccolini, and zucchini to another baking sheet. Season both to taste with salt and curry powder or your favorite spice and toss to coat.
- Bake for a total of 20-30 minutes or to desired doneness. The broccolini is done in 15-20 minutes while the starchier vegetables are done in about 30 minutes. Watch the oven closely and check for your ideal doneness. For crispier veggies, roast longer, and for just tender veggies, don’t roast past 30 minutes.
- Serve vegetables plated with a drizzle of almond butter sauce and a handful of chopped cilantro.
- Store leftover vegetables and almond butter sauce separately in the fridge for up to 3-4 days.
- Category: Side, Snack
- Cuisine: Oil Free, Gluten Free, Grain Free
This post is brought to you by Georgia Grinders, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!