Page 147 - 28_Days_of_Clean_Eating.sanet.cd

Roasted Carrot Dip

Vegan
Gluten-Free
Carrots are one of the healthiest foods you can eat and are available
year-round. Carrots are packed with beta-carotene and have won-
derful antioxidizing benefits. As if that weren’t enough, they also
help protect against cardiovascular disease and colon cancer. But
they’re not just good for you. When roasted, they ofer a rich, sweet
taste to this delicious spicy dip.
Perfect Pair: Serve this dip with pita chips. The recipe for home-
made Herbed Pita Chips (page 132) is an easy one, but sometimes
it’s difcult to spare even an extra ten minutes. Instead, add 100%
whole-grain pita chips to your grocery list. Clean pita chips are
available in grocery stores.

2 tablespoons coconut oil, 1½ teaspoons ground cumin
plus additional for greasing ½ teaspoon salt
1½ pounds carrots 2 tablespoons lemon juice
1 large red onion, cut 2 garlic cloves, minced
into wedges 3 tablespoons extra-virgin
2 tablespoons coconut oil olive oil
1. Preheat the oven to 425°F.
2. Brush a rimmed baking sheet with coconut oil.
3. In a medium bowl, combine the carrots and onion with coconut
oil, cumin, and salt. Spread the mixture on the prepared
baking sheet.
4. Bake for 35 minutes, turning once, until the carrots are browned
and tender.
5. Transfer the mixture to a food processor; add the lemon juice,
garlic, and extra-virgin olive oil. Pulse until smooth.

Makes about 2"" ⁄ 2 cups. Prep time: 15 minutes. Cooking time: 35 minutes.
1
Total time: 50 minutes.

Per serving (2 tablespoons): Calories: 48 Fat: 3.5g Saturated Fat: 1.5g
Protein: 0.4g Carbohydrates: 4.2g Fiber: 1g Sodium: 82mg

146 28 Days of Clean Eating