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.
Recipe
Author
Hy-Vee Monthly Ad
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Description
Roasted carrots and turmeric go hand-in-hand. Enjoy this delicious dip as a snack or appetizer.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| ½ tsp. turmeric | ||
| 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
Directions
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.
Nutrition facts
Servings
70 Calories per serving
2 tablespoons
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 6g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Monthly Ad August 2018