Ingredients Jump to Instructions ↓

  1. 6 medium carrot s, trimmed, peeled, cut into sticks

  2. 6 medium red and gold beet s, trimmed, peeled, cut into sticks

  3. 2 1/2 Tbsp olive oil

  4. 1 head garlic

  5. 1 15 oz can cannelini bean s, drained (liquid reserved)

  6. 1 Tbsp lemon juice

  7. 1 tsp grated lemon zest

  8. 1 tsp dried basil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450. Toss carrots and beets with 1½ Tbsp olive oil. Season with salt and pepper. Spread in a single layer on baking sheet. Trim papery top of garlic to expose cloves. Add about ½ Tbsp olive oil on top of garlic, wrap in foil and set in corner of baking sheet.

  2. Roast vegetables and garlic 25 minutes until tender but not soft. Garlic might need 10 more minutes. The foil pack should feel soft.

  3. Remove baking sheet from oven, open foiled garlic and let cool.

  4. Squeeze garlic cloves from skins and place in food processor with beans, lemon juice, lemon zest, basil and remaining 1Tbsp oil.

  5. Pulse until creamy and smooth. Add bean liquid if it’s too thick.

  6. Season with salt and pepper.

  7. Serve vegetables with dip along side.


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