Cumin-Honey Carrots Dip
Serves 415 mins prep40 mins cook
A delicious dip featuring roasted carrots seasoned with cumin and honey, served with a smooth blend of roasted jalapeño whipped ricotta and feta. Perfect as an appetizer or a side dish, this recipe combines vibrant flavors and healthy ingredients for a delightful experience.
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What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 2: Add the carrots to the sheet pan, drizzle with olive oil, and season with cumin, salt, onion powder, and paprika. Toss to coat, then roast for 20 minutes, cut-side down. 3: Place the jalapeños onto a separate pan, drizzle with olive oil, and roast for 20 minutes. Remove and cool. 4: Remove the carrots from the oven, drizzle with honey, and toss. Place back in the oven for another 15 minutes. 5: Peel the skin off the peppers, then add them to a food processor with ricotta, feta, lime juice, salt, and pepper. Process until smooth. 6: Spread the dip onto a plate and top with the carrots, scallions, cilantro, feta, honey, and pine nuts.View original recipe