Name: Roasted Carrot Dip
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Olive oil - 2 tablespoons; Crushed red pepper - 1 tablespoon; Carrots, peeled and chopped into 1 1/2-inch chunks - 1 ½ pounds; Onion, cut into wedges - ½; Garlic, peeled - 3 cloves; Olive oil - 2 tablespoons; Salt - ½ teaspoon; Ground coriander - ¼ teaspoon; Ground turmeric - ⅛ teaspoon; Tahini - 2 tablespoons; Honey - 1 teaspoon; Salt to taste - 1 teaspoon; Fresh parsley, chopped - 1 tablespoon

Ingredients for - Roasted Carrot Dip

1. Olive oil 2 tablespoons

2. Crushed red pepper 1 tablespoon

3. Carrots, peeled and chopped into 1 1/2-inch chunks 1 ½ pounds

4. Onion, cut into wedges ½

5. Garlic, peeled 3 cloves

6. Olive oil 2 tablespoons

7. Salt ½ teaspoon

8. Ground coriander ¼ teaspoon

9. Ground turmeric ⅛ teaspoon

10. Tahini 2 tablespoons

11. Honey 1 teaspoon

12. Salt to taste 1 teaspoon

13. Fresh parsley, chopped 1 tablespoon

How to cook deliciously - Roasted Carrot Dip

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.

5 . Stage

Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.

6 . Stage

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.