6 mediumcarrots, trimmed, peeled and cut into sticks
6 medium red and goold beets, peeled and cut into carrot-like sticks
2 1/2 Tbs olive oil, divided
1 head garlic
1 15-oz can cannellini beans, drained, liquid reserved
1 Tbs lemon juice
1 Tsp grated lemon zest
1 tsp dried basil
Instructions
Preheat oven to 450F. Toss carrots and beets with 1 1/2 Tbs oil. Season with salt and pepper. Spread single layer on baking sheet. trim papery top from head of garlic just to cloves. Wrap in foil, set in corner of baking sheet. Roast vegetables adn garlic 25 minutes, or until tender, but not soft. Remove baking sheet from oven, open foil packet around garlic and cool.
Squeeze garlic cloves from skins and place in food processor with cannellini beans, lemon juice, lemon zest, basil and remaining oil. Pulse until creamy and smooth.
Originally Submitted
3/27/2010
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You can add this Root vegetable sticks with roasted garlic dip recipe to your own private DesktopCookbook.
