Whole30 Pumpkin Carrots & Ranch
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Easy Whole30 Pumpkin Carrots and Ranch - Paleo, gluten-free, dairy-free, easy and kid-friendly!

These Whole30 Pumpkin Carrots and Ranch are great way to get kids to eat more whole foods is a fun shape and a delicious dip. This simple and easy Halloween appetizer, snack or side hits both!

How You Make Them

 

Start by peeling carrots and cutting off the end. Then, at the fat end of the carrot, holding lengthwise so you see the diameter of the carrot, cut a half a centimeter slit in the top of the carrot towards the middle of the carrot. Repeat a half a centimeter away, creating the beginnings of the “stem” of the pumpkin.
 
Next, C=cut a slit perpendicular to the stem slits on each side to cut away or carve out the stem. Discard the carrot scraps you just cut out. You should see a rough pumpkin shape now when looking at the diameter of the carrot (see photo). Round out edges as needed with the knife.
 
 
Finally, once a pumpkin shape is created, slice the carrot into coins, creating mini pumpkin carrot coins. Serve with ranch and enjoy making veggies so fun and festive!
 
Easy Whole30 Pumpkin Carrots and Ranch - Paleo, gluten-free, dairy-free, easy and kid-friendly!

Easy Whole30 Pumpkin Carrots and Ranch - Paleo, gluten-free, dairy-free, easy and kid-friendly!

Whole30 Carrot Pumpkins with Ranch

Autumn @wholefoodfor7

Ingredients
 

  • 4 whole long carrots the bigger in diameter the better
  • Whole30 compatible ranch see homemade recipe below

Instructions
 

  • Peel carrots and cut off end.
  • At the fat end of the carrot, holding lengthwise so you see the diameter of the carrot, cut a half a centimeter slit in the top of the carrot towards the middle of the carrot. Repeat a half a centimeter away, creating the beginnings of the “stem” of the pumpkin.
  • Cut a slit perpendicular to the stem slits on each side to cut away or carve out the stem. Discard the carrot scraps you just cut out. You should see a rough pumpkin shape now when looking at the diameter of the carrot (see photo). Round out edges as needed with the knife.
  • Once pumpkin shape is created, slice carrot into coins, creating mini pumpkin carrot coins. Serve with ranch and enjoy making veggies so fun and festive!

Notes

Enjoy dipping in my Whole30 Ranch!
Tried this recipe?Let us know how it was!

Whole30 Ranch

Autumn @wholefoodfor7
EASY, budget-friendly sauce that only takes 5 minutes to make!
5 from 18 votes
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Servings 8 2 tablespoon servings
Calories 263 kcal

Ingredients
 

Method One - With Pre-made Mayo

  • 1 c. compliant mayo see notes for link to my 5-minute Mayo
  • 1/4-1/2 c. full-fat coconut milk or other dairy-free milk adjusted for desired thickness
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon apple cider vinegar
  • pinch each ground salt and black pepper or to taste

Method 2 - Dump Ranch with Immersion Blender

  • 1 cup extra light tasting olive oil
  • 1 egg
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon apple cider vinegar
  • pinch pepper
  • dairy-free milk of choice to desired thickness

Instructions
 

Method 1 - With Pre-made Mayo

  • Combine all ingredients in a bowl or blender and whisk or blend until well combined. Store in fridge covered for up to 2 weeks.

Method 2 - Dump Ranch

  • Add all ingredients to a container that is just slightly bigger than the head of your immersion blender like a large mouth mason jar. Let sit for a few minutes so egg can settle to the bottom.
  • Put immersion blender into the mixture, positioning right on top of the egg yolk. This placement is important. Wait 10 seconds.
  • Turn on immersion blender, to high if your blender has speeds, holding it down at the bottom over the egg yolk and DO NOT MOVE for 10 seconds. After 10 seconds of blending on high at the bottom of the mixture, slowly pull up, still mixing, mixing up and down slowly a few times through the whole mixture. Result should be creamy and thick.
  • Thin with a dairy-free milk to desired thickness. Store in the fridge covered for up to two weeks.

Video

Nutrition

Calories: 263kcalCarbohydrates: 1gProtein: 1gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.003gCholesterol: 20mgSodium: 83mgPotassium: 37mgFiber: 0.1gSugar: 0.1gVitamin A: 37IUVitamin C: 1mgCalcium: 8mgIron: 1mg
Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, keto, kid-friendly, nut-free, paleo, plant-based, vegan, whole30
Tried this recipe?Let us know how it was!

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