Preheat oven to 425°F. Halve carrots lengthwise. Toss carrots with oil, salt and black pepper. Spread out on a rimmed baking sheet and roast for 20 to 25 minutes or until tender. Cool on a wire rack.
Roasted carrots and turmeric go hand-in-hand. Enjoy this delicious dip as a snack or appetizer.
Servings and Ingredients
|6||fresh carrots, peeled|
|1 tsp.||Gustare Vita olive oil|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee ground black pepper|
|⅓ c.||Land 'O Lakes French onion party dip|
|⅛ tsp.||Hy-Vee ground cumin|
|⅛ tsp.||Hy-Vee cayenne pepper|
|Fresh carrots, cut into ribbons, for garnish|
Things To Grab
- Rimmed baking sheet
- Wire cooling rack
- Food processor
Combine dip, turmeric, cumin and cayenne pepper in a food processor. Add in roasted carrots and pulse until smooth. Pour dip into a small serving dish. Garnish with carrot ribbons, if desired.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 6g
- Protein: 1g
Hy-Vee Monthly Ad August 2018