Creamy Roasted Shallot Dressing (Edit recipe)

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This Creamy Roasted Shallot Dressing is so versatile! Enjoy it warm over veggies or your favorite protein. It's especially delicious over cauliflower steaks and even rib eye steak off the grill. It is also delish over a salad. I have enjoyed it over a spring salad with grilled chicken or even warm beets with apples and pecans. The options are endless so I hope you give it a try!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4-6

Ingredients

2 whole Shallot, large or use 3, peeled & cut in half
3 cloves Garlic, large, peeled & left whole
0.25 cup Balsamic Vinegar
0.5 cup Extra Virgin Olive Oil
0.25 cup Coconut Cream, white hard part
1 Tbsp Coarse-Dijon Mustard (Noble Made)
3 whole Medjool Dates, soaked in hot water 15 mins, drained
0.25 tsp Salt
0.25 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375°F
Line a rimmed pan with parchment paper
Place shallots & garlic on pan
Drizzle with olive oil & sprinkle with salt & pepper
Roast approx. 30 minutes till tender
Remove to high speed blender
Add remaining ingredients
Blend till smooth
Enjoy warm or room temperature
Stores well in refrigerator for a few weeks in a glass jar
Enjoy this recipe by Penny's Primal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	300
Fat:	31 g
Carbohydrates:	7 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	213 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.