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!
Whole30 Carrot Pumpkins with Ranch
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
EASY, budget-friendly sauce that only takes 5 minutes to make!
Ingredients
Method One - With Pre-made Mayo
- 1 cup mayo see notes for link to my 5-minute Mayo
- 1/4-1/2 cup canned full-fat unsweetened 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
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon pepper
Method 2 - Dump Ranch with Immersion Blender
- 1 cup light tasting olive oil
- 1 eggs
- 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
- 1/8 teaspoon pepper
- canned full-fat unsweetened coconut milk or 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
Notes
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
Tried this recipe?Let us know how it was!
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