Root Vegetable Sticks with Roasted Garlic Dip

Vegetarian Times Issue: November 1, 2009 p.54

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.

ingredient list

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 Tbs. olive oil, divided
• 1 head garlic
• 1 15-oz. can cannellini beans, drained, liquid reserved
• 1 Tbs. lemon juice
• 1 tsp. grated lemon zest
• 1 tsp. dried basil

Directions

1. Preheat oven to 450°F. Toss carrots and beets with 11/2 Tbs. 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.

2. Squeeze garlic cloves from skins, and place in food processor with cannellini beans, lemon juice, lemon zest, basil, and remaining 1 Tbs. 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.

Nutritional Information

Per :

Calories	111
Protein	3g
Total Fat	3g
Saturated Fat	1g
Carbs	18g
Choelsterol	0mg
Sodium	150mg
Fiber	5g
Sugar	8g