Golden Glow Bowl: Roasted Carrot-Ginger Dip & Veggie Medley
A vibrant and healthful bowl combining roasted carrots and fresh ginger served with an assortment of crunchy vegetables for dipping.
Servings: 4 servings
Calories: 150kcal
Ingredients
For the Roasted Carrot-Ginger Dip
- 500 g carrots, peeled & chopped The star of this dish, roasted to sweet and tender perfection.
- 1 tbsp olive oil (for roasting) Helps to caramelize the carrots.
- 1 tbsp fresh ginger, grated Adds a zesty, aromatic kick to the dip.
- 1 tbsp lemon juice Balances the flavors with tang.
- to taste salt and pepper Essential for enhancing flavors.
For Serving
- Assorted raw veggies (like bell peppers, cucumbers, cherry tomatoes) Perfect for scooping up the dip.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- In a mixing bowl, toss the chopped carrots with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Cooking
- Roast the carrots for 25-30 minutes until tender and caramelized.
- Allow the carrots to cool slightly, then transfer them to a blender.
- Add grated ginger, lemon juice, and adjust seasoning. Blend until smooth.
Serving
- Serve the dip warm with assorted veggies for dipping.
Notes
For extra flavor, consider adding smoked paprika or cayenne pepper to the carrots before roasting. You can also add Greek yogurt or tahini to the dip for additional creaminess. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for a month.