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Gallery Roasted Carrot Dip Credit: Romulo Yanes Recipe Summary prep: 10 mins total: 40 mins Servings: 6

Ingredients Ingredient Checklist 1 1/2 pounds carrots, halved if large 1 large onion, cut into wedges 6 tablespoons olive oil, divided 1 1/2 teaspoons ground cumin Coarse salt 2 tablespoons red-wine vinegar 1 to 2 tablespoons Sriracha 1 small garlic clove, minced Yogurt and pita bread, for serving

Gallery Roasted Carrot Dip Credit: Romulo Yanes

Recipe Summary prep: 10 mins total: 40 mins Servings: 6

Roasted Carrot Dip      Credit: Romulo Yanes  

Roasted Carrot Dip

Credit: Romulo Yanes

Roasted Carrot Dip

Recipe Summary prep: 10 mins total: 40 mins Servings: 6

Recipe Summary

prep: 10 mins total: 40 mins

Servings: 6

prep: 10 mins

total: 40 mins

prep:

10 mins

total:

40 mins

Servings: 6

6

Ingredients

Ingredients

  • 1 1/2 pounds carrots, halved if large 1 large onion, cut into wedges 6 tablespoons olive oil, divided 1 1/2 teaspoons ground cumin Coarse salt 2 tablespoons red-wine vinegar 1 to 2 tablespoons Sriracha 1 small garlic clove, minced Yogurt and pita bread, for serving

Directions

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.

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All Reviews for Roasted Carrot Dip

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Carrot Dip

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest