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Kitchen Notebook

June 21, 2019

Roasted Carrots and Summer Squash with Garlic Scape Vinaigrette

30 Mins


  • 2 Garlic Scapes, roughly chopped
  • 1 ½  lb Yellow Summer Squash
  • 1 bunch Baby Carrots, trimmed
  • 1/4 cup White Wine Vinegar
  • 1/4 cup Filtered Water
  • 1/2 Tbsp Dijon Mustard
  • 1/2 Tbsp Honey
  • 3/4 – 1 cup Neutral Oil
  • Sea Salt and Pepper

Preheat oven to 400 degrees.

Cut your summer squash into ¾ inch strips, lengthwise, and the baby carrots in half lengthwise (if some are very small keep whole). Lay on baking sheet, drizzle with olive oil and season with sea salt and pepper. Roast in the oven until veggies are tender, about 20 minutes.

Meanwhile, combine the vinegar, water, sea salt and pepper in the blender pitcher. Add the salt with the vinegar so that it gets a head start on dissolving. Then, add the Dijon, honey and garlic scapes. Blend contents until scapes are more or less puréed. Put the blender on a low speed, remove the top feeding lid and slowly drizzle in oil with the motor running until the dressing is thoroughly combined and creamy. You can store in the fridge for up to 1 week.

Remove veggies from the oven and arrange on a platter. Drizzle with scape vinaigrette and serve.

30 Mins Paleo Recipe Side Summer Veg

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30 Mins Paleo Recipe Side Summer Veg

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