ROASTED CARROT DIP
Once you start eating this delicious dip, it's difficult to stop. The smooth texture and sweet carrot flavor go great with the crisp pita wedges. -Alana Rowley, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly. , In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving., Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.
Nutrition Facts : Calories 231 calories, Fat 15g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 266mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
GARLIC ROASTED CARROTS
Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!
Provided by France C
Categories Side Dish Vegetables Carrots
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
- Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g
ROASTED CARROT DIP
Cumin and Sriracha add heat and depth to this super-simple party hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.
- Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha, and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.
Nutrition Facts : Calories 180 g, Fat 14 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g
ROASTED CARROT & GARLIC DIP
This dip is a really pretty orange color. You can add more or less garlic depending on how much you love it.
Provided by pumpkinpie
Categories Spreads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut carrots into ½-in. thick slices.
- In a large bowl, combine carrots, garlic and oil; toss to coat.
- Spread mixture out on a 15 x 10 inch baking pan.
- Bake, at 425°F for 20 minutes.
- Stir; bake 10-15 minutes longer or until carrots are tender. (Carrots will get dark and look kinda burnt - this is OK).
- Cool slightly.
- In blender or food processor, combine 6 tablespoons water, vinegar, mayo, sour cream, sugar, salt, pepper and carrot mixture; blend until smooth. Add additional water, if it is too thick.
- Serve warm or refrigerate to serve later.
- Serve with cubed bread pieces, chips, pretzels, or whatever you desire.
Nutrition Facts : Calories 116.2, Fat 9.2, SaturatedFat 1.7, Cholesterol 7.8, Sodium 200.8, Carbohydrate 7.9, Fiber 1.7, Sugar 3.3, Protein 1
ROASTED CARROT DIP
Surprise your guests with this unique and flavorful dip. Sweet, caramelized flavors, paired with a hint of heat from the chile oil. Add as much or as little oil as you'd like, or omit completely if you prefer. Use different fresh or dried peppers to infuse the oil. This reheats exceptionally well; in fact, I find it more flavorful the next day. Serve with wheat crackers or pita chips. Instead of parsley, you can top with crushed pistachios or pumpkin seeds.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
- Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
- Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
- Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
- Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 11.9 g, Fat 9.1 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 229.2 mg, Sugar 5.5 g
ROASTED CARROT HUMMUS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
- In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.
ROASTED CARROT DIP
This simple Roasted Carrot Dip contains just a handful of ingredients but is packed with so much delicious flavour.
Provided by Every Last Bite
Categories Dairy Free Grain/Gluten Free Nut Free Paleo Refined Sugar Free SCD Legal Whole30
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
- Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
- In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
- Serve sprinkled with a pinch of smoked paprika, parsley or toasted pumpkin seeds
Nutrition Facts : Calories 355 kcal, Carbohydrate 32 g, Protein 8 g, Fat 24 g, SaturatedFat 3 g, Sodium 496 mg, Fiber 9 g, Sugar 12 g, ServingSize 1 serving
ROASTED CARROTS
Really easy, really simple, and really yummy. You'll never go back to boiled carrots again! From Ina Garten/Barefoot Contessa on foodtv.com. Sometimes I leave out the dill/parsley.
Provided by Laura Leigh
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole.
- Slice the carrots diagonally in 1 1/2-inch-thick slices.
- (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper.
- Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
- Toss the carrots with minced dill or parsley, season to taste, and serve.
ROASTED CARROTS WITH GARLIC
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Slice the carrots on an angle about three-fourths of an inch thick. Put the carrots in a baking dish that will hold them snugly in a single layer. Add garlic, oil, salt, pepper, coriander and parsley and toss all ingredients together to mix well.
- Rearrange the carrots in a single layer, then put the dish in the oven and roast until the carrots are tender and beginning to brown, which takes about 40 minutes. Turn the carrots once during roasting so they cook evenly. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 182 milligrams, Sugar 3 grams
ROASTED CARROT DIP
I haven't tried this as yet, but it was in the newspaper so I am posting it here for safe keeping. Makes about 2 Cups.
Provided by Sarah
Categories Vegetable
Time 30m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C.
- Place carrots in a roasting pan. Add ground cumin, cumin seeds and sugar. Drizzle with 1Tbsp of the olive oil.
- Mix well to coat carrots evenly with mixture.
- Roast for 15 minutes or until caramelised and soft.
- Place into a food processor. Add ginger, 1 Tbsp olive oil and tahini.
- Blend until pureed.
- Add water at this stage if you want a thinner consistency.
- Leave for several hours before serving to allow flavours to blend.
Nutrition Facts : Calories 88.2, Fat 5, SaturatedFat 0.7, Sodium 59.1, Carbohydrate 10.5, Fiber 2.6, Sugar 5.3, Protein 1.4
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