Roasted Carrot Peanut Dip

1 pound carrots, cut in 3/4-inch pieces

2 Tbsp. avocado oil

1 tsp. kosher salt

1/4 cup natural peanut butter

Juice of 1 large lime

1 Tbsp. brown sugar

1 Tbsp. fish sauce (see note)

2 large cloves garlic, peeled and minced

1-inch fresh ginger root, peeled and minced

2-4 Tbsp. water

2 green onions, white and green parts, thinly sliced

1/4 cup chopped fresh cilantro

Crackers and/or cucumber slices, for serving

1. Start by preheating the oven to 450 degrees F. 
2. In a medium bowl, toss the carrot pieces with avocado oil and kosher salt until evenly coated. Transfer to a large sheet pan in an even layer. Roast the carrots at 450 degrees for 40-45 minutes. They should develop some good golden brown color. 
3. Remove roasted carrots from the oven and let cool for 5-10 minutes. 
4. Add cooled carrots, peanut butter, lime juice, brown sugar, fish sauce, garlic, and ginger to a food processor. Process until smooth, stopping once or twice to scrape down the sides as needed. If you mixture is too thick, add water 2 Tbsp. at a time to reach desired consistency.
5. Once mixture is pureed, add the sliced green onions and chopped cilantro, and pulse several times just to incorporate. 
6. Transfer dip to a serving dish. Serve immediately with your favorite crackers and/or sliced cucumbers. Store leftover dip in the refrigerator for up to five days. (The flavors continue to develop and get even better after a day in the fridge!)
   
   

Note: If you do not have fish sauce or if you want this dip to be vegan, you can substitute tamari or soy sauce.