Crispy Roasted Broccoli and Carrot Bites with Coconut Ranch

Ingredients

• 1 lb lb broccoli florets
• 4, cut into thick coins carrots
• 3 tbsp tbsp avocado oil
• 2 tbsp tbsp potato starch
• 1 tsp tsp garlic powder
• 1 tsp tsp onion powder
• 1 tsp tsp smoked paprika
• 1 1/2 tsp tsp salt
• 3/4 cup chilled coconut cream
• 2 tsp tsp apple cider vinegar
• 2 tbsp, chopped fresh dill
• 2 tbsp, chopped fresh chives
• 1 tbsp tbsp lemon juice
• 1/4 cup, roughly chopped toasted sunflower seeds(optional)

Instructions

1. 1

   Preheat the oven to 425°F with two sheet pans inside so they get screaming hot.

2. 2

   Whisk the chilled coconut cream with the apple cider vinegar, lemon juice, dill, chives, and 1/2 tsp salt. Refrigerate so it firms into a dip.

3. 3

   Toss the broccoli and carrots with the avocado oil, potato starch, garlic powder, onion powder, smoked paprika, and remaining salt until every piece is dusted.

4. 4

   Carefully pull out the hot pans, spread the vegetables in a single layer with space between pieces, and roast 15 minutes.

5. 5

   Flip each piece, rotate the pans, and roast 12 more minutes until the edges are deeply browned and crackly.

6. 6

   Broil on high for 2 minutes for extra char, watching closely.

7. 7

   Serve hot off the pan with the cold coconut ranch and a scatter of toasted sunflower seeds.