Roasted Carrot Garlic Dip Recipes

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ROASTED CARROT DIP



Roasted Carrot Dip image

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

10 medium carrots
5 garlic cloves, peeled
2 tablespoons olive oil
6 to 8 tablespoons water
2 teaspoons white wine vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
4 to 6 pita breads (6 inches)
2 to 3 tablespoons butter, melted

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.

ROASTED CARROT DIP



Roasted Carrot Dip image

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

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

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 DIP



Roasted Carrot Dip image

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

2 tablespoons olive oil
1 tablespoon crushed red pepper
1 ½ pounds carrots, peeled and chopped into 1 1/2-inch chunks
½ onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground coriander
⅛ teaspoon ground turmeric
2 tablespoons tahini
1 teaspoon honey
salt to taste
1 tablespoon fresh parsley, chopped

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

HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS



Harissa-Roasted Carrot Dip with Seedy-Cheesy Crackers image

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 24

1 1/2 cups (200g) all-purpose flour, plus more dusting
3 tablespoons (33g) flax seeds
3 tablespoons (36g) millet
3 tablespoons (30g) sesame seeds
2 tablespoons (20g) poppy seeds
2 teaspoons kosher salt
Zest of half a lemon
1/2 cup (113g) unsalted butter, cold and cubed
4 ounces feta, crumbled
6 tablespoons cold water
Harissa Roasted Carrot Dip, recipe follows
Extra-virgin olive oil, for serving
Flaky sea salt, for serving
1 pound carrots, scrubbed, trimmed, and cut into 1-inch pieces
Half a small yellow onion, cut into 1-inch pieces
Half a medium red bell pepper, cut into 1-inch pieces
1 clove garlic
2 tablespoons plus 1/4 cup (56.5g) extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 tablespoons (30g) lemon juice, from 1 lemon
1 1/2 tablespoons (27g) tablespoons spicy harissa
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon smoked paprika

Steps:

  • For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
  • Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
  • To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
  • Preheat the oven to 425 degrees F.
  • Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
  • In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.

ROASTED CARROT & GARLIC DIP



Roasted Carrot & Garlic Dip image

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

1 lb carrot (or baby carrots)
5 garlic cloves, peeled
2 tablespoons olive oil
6 -8 tablespoons water
2 teaspoons white wine vinegar
1/2 cup light mayonnaise
1/4 cup light sour cream or 1/4 cup nonfat sour cream
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper

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 HUMMUS



Roasted Carrot Hummus image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced
Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers

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 CARROTS WITH GARLIC



Roasted Carrots with Garlic image

Roasting brings out the natural sweetness in carrots.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

1 pound medium carrots, peeled and halved lengthwise
6 small garlic cloves, skin on
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 lemon, cut into wedges

Steps:

  • Heat oven to 425 degrees.
  • Arrange carrots and garlic on a rimmed baking sheet. Drizzle with oiland season with salt and pepper.
  • Roast, rotating pan once, until caramelized and tender, 30 to 35 minutes. Squeeze with lemon before serving. Use a knife to spread roasted garlic on carrots.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 3 g, Protein 1 g, Sodium 71 g

GARLIC ROASTED CARROTS



Garlic Roasted Carrots image

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

1 pound carrots, peeled
2 tablespoons salted butter, melted
2 cloves garlic, minced
½ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon minced fresh parsley

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

SMOKY CARROT DIP



Smoky Carrot Dip image

Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.

Provided by Ochre Bakery, Detroit, MI

Categories     Bon Appétit     Dip     Appetizer     Carrot     Almond     Chickpea     Lemon     Parsley     Vegan     Vegetarian     Soy Free     Peanut Free     Healthy     Thanksgiving     Entertaining     Wheat/Gluten-Free     Dairy Free

Yield Makes about 3 cups

Number Of Ingredients 10

½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Steps:

  • Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
  • Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
  • Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
  • Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
  • Do Ahead: Dip can be made 1 week ahead. Cover and chill.

ROASTED CARROTS WITH GARLIC



Roasted Carrots With Garlic image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds large carrots (3 to 4 carrots), peeled
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 tablespoon chopped fresh coriander
1 tablespoon chopped Italian parsley

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

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