Roasted carrot dip
Sweet roasted carrots and garlic are enhanced with the deep flavour of vegetable cocktail. Look for the low-sodium varieties in the little cans so you only need to open a small amount at a time.
Print
Yield 8 servings
Ingredients
- 4 large carrots chopped
- 2 tsp thyme fresh (or 1 tsp dried)
- 6 cloves garlic
- Pinch Pepper
- 2/3 cup vegetable cocktail low sodium
- 1 tsp olive oil (optional)
- 2 tsp sesame seeds (optional)
Instructions
- In large bowl, combine carrots with garlic, thyme and pepper.
- Add 1/4 cup of the juice and toss to coat. Spread on parchment paper lined baking sheet and roast in 400F oven for 45 minutes or until golden and tender. Let cool slightly.
- Scrape carrots into food processor and add remaining juice. Puree, scraping down sides until smooth; garnish with olive oil and sesame seeds (optional)
Estimated Cost Per Serving:
Nutrition Facts
Roasted carrot dip
Calories
27
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.5
g
Carbohydrates
5
g
2
%
Fibre
1
g
4
%
Sugars
2
g
2
%
Protein
1
g
2
%
Sodium
56
mg
2
%
Potassium
148
mg
4
%
Vitamin A
5262
IU
105
%
Vitamin C
8
mg
10
%
Calcium
22
mg
2
%
Iron
0.3
mg
2
%
*5% or less is a little, 15% or more is a lot