Roasted Vegetable Dip

Serves: 4


6 large organic carrots, peeled and cut into chunks

1 organic red onion, peeled and sliced

8 cloves of garlic

1 teaspoon fresh thyme

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Olive oil

Preparation: Preheat oven to 400 degrees. Toss carrots with olive oil, salt and pepper. Spread in an even layer on a baking sheet. Roast for 10 minutes. Remove from oven, stir/flip the carrots, and add the whole garlic cloves and sliced onions. Toss with a a teaspoon of olive oil, and return to the oven to bake for 15 minutes more, or until the vegetables are caramelized and the carrots are tender. Keep an eye on them every 5 minutes to prevent burning.

Add the cooked vegetables to a food processor bowl, add the fresh thyme and 1 Tablespoon of olive oil. Pulse and then process until smooth and creamy. Serve with dehydrated beet chips for dipping.

From the Living Well Recipe collection.