Roasted Carrots With Avocado Buttermilk Ranch

• Carrots
• 1 pound Carrots
• 1 tablespoon Olive oil
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Salt
• 1/2 teaspoon Freshly ground black pepper
• Ranch
• 1/3 cup Cultured buttermilk
• 1/2 Large avocado
• 2 tablespoons (loose packed) chopped fresh chives + more for topping
• 2 tablespoons (loose packed) chopped fresh dill
• 2 tablespoons (loose packed) chopped fresh parsley (or better yet, use carrot greens!)
• 1 large garlic clove roughly chopped
• 1 teaspoon White vinegar
• 1/2 teaspoon Salt
• 1/2 teaspoon Freshly ground black pepper
• 1/4 teaspoon Cayenne pepper

1. Preheat oven to 375 degrees.
2. Toss carrots with olive oil, paprika, salt and pepper, until evenly coated. Spread in a single layer on a baking sheet and roast until just tender, about 30-35 minutes. (May be shorter or longer depending on how thick your carrots are).
3. While carrots roast, make the ranch. Combine all ranch ingredients in a blender or food processor and blend until smooth. Additional buttermilk can be added to achieve a thinner consistency if desired. Season to taste with additional salt and pepper as needed.
4. Serve carrots warm with plenty of ranch, and a sprinkling of chopped chives on top.

carrots, carrots, olive oil, paprika, salt, freshly ground black pepper, buttermilk, avocado, topping, dill, parsley, garlic, white vinegar, salt, freshly ground black pepper, cayenne pepper

Taken from food52.com/recipes/37517-roasted-carrots-with-avocado-buttermilk-ranch (may not work)