This buttery vegan roasted carrot dip is a great addition to a crudite platter. Sweet and simple to make: spread on a sandwich, use in a wrap or stir into risotto; the possibilities go beyond just a dip.
Roasting vegetables intensifies their flavor bringing them into an other-worldly dimension. Crunchy carrots are great of course, but especially as we get around to the colder months of the year I find myself drawn roasted dishes.
This dip is very easy to make and you could steam/boil your carrots but in that instance you’d miss out on the depth of flavour provided by roasting.
Aside from carrots, this recipe could be done with almost any root vegetable. I’d go for the sweeter ones such as:
- Parsnips;
- Pumpkins;
- Butternut or Acorn squash;
- Beetroot or
- Sweet potatoes
As for those carrot tops, don’t discard them! Yes, they are edible! The crudite platter above features two different dips from one bunch of carrots! Recipe for the Roasted Carrot Dip is below. And click here for the Carrot Top & Ackee Pesto Recipe.
Do you roast your veggies? Which are your favourite ones to roast?
As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this blog, be sure to @amazingackee and #amazingackee so I can see your posts across social media.
Until next time, thanks for stopping by ☺️
Roasted Carrot & Ackee Dip
Ingredients
- 1 lb Carrots scrubbed and roughly chopped
- 2 tsps Peanut oil
- Rosemary, Thyme & Parsley finely chopped (About 2 tsps each)
- 1 cup Parboiled Ackee
- 1/2 tsp Sweet Paprika
- 2 tsps Maple Syrup
- Salt and Pepper to taste
Instructions
- Preheat oven to 400F.
- Spray or grease a rimmed cookie sheet and set aside.
- Coat carrots with oil and spread on prepared tray.
- Bake till carrots become very soft (20 to 30 minutes).
- Remove from oven and let cool briefly
- Blend roasted carrots and remaining ingredients in food processor till very smooth. Season to taste.
Notes
