Root Vegetable Sticks with Roasted Garlic Dip - 18g Carbs, 5g Fiber, 8g Sugar
From: Vegetarian Times - November 2009
Oven-crisp and lightly seasoned, roasted root vegetables make for
a healthful appetizer option that won't overpower the other foods
served. Roasting the garlic for the bean dip helps mellow its flavor
so that it pairs with light-bodied wines as well as heartier vintages.
Serves: 12
6 medium carrots, trimmed, peeled, and cut into sticks (6 cups)
6 medium red and gold beets, peeled and cut into carrot-like sticks (6 cups)
2 1/2 Tbsp olive oil, divided
1 head garlic
1 (15-oz can) cannellini beans, drained, liquid reserved
1 Tbsp lemon juice
1 tsp grated lemon zest
1 tsp dried basil
Preheat oven to 450 degrees F.
Toss carrots and beets with 1 1/2 Tbsp oil. Season with salt and pepper,
if desired. Spread in single layer on baking sheet. Trim papery top from
head of garlic just to cloves. Wrap in foil, and set in corner of baking
sheet. Roast vegetables and garlic 25 minutes, or until carrots and beets
are tender, but not soft, and garlic packet feels soft when lightly
squeezed. Remove baking sheet from oven, open foil packet around garlic,
and cool vegetables and garlic.
Squeeze garlic cloves from skins, and place in food processor with
cannellini beans, lemon juice, lemon zest, basil, and remaining 1 Tbsp
oil. Pulse mixture until creamy and smooth, adding some reserved bean
liquid if necessary. Season with salt and pepper, if desired. Serve
garlic-bean dip in bowl alongside roasted vegetables.
Serves: 12
Serving Size: 3/4 cup veggies plus 2 Tbsp dip
Nutrition per Serving:
111 Calories, 3g Protein, 3g Total Fat, <1g Saturated Fat, 0mg Cholesterol,
150mg Sodium, 18g Carbs, 5g Fiber, 8g Sugar
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