The Pioneer Woman Tasty Kitchen
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Incredible Roasted Vegetable Dip

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Level: Easy

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Description

Perfectly roasted root veggies, cauliflower and garlic all pureed with olive oil, lemon juice, salt and pepper. Vegan, gluten-free, low-fat and so good for you.

Ingredients

  • 3  Medium Carrots, Peeled And Chopped
  • 2  Medium Parsnips, Peeled And Chopped
  • 1-½ cup Chopped Cauliflower
  • ½ cups White Onion, Diced
  • 5 Tablespoons Olive Oil, Divided
  • 1 bulb Garlic
  • 1  Lemon, Juiced
  • Salt And Pepper

Preparation

Preheat oven to 400ºF.

Place carrots, parsnips, cauliflower and onion onto a baking sheet sprayed with cooking spray. Drizzle the veggies with 1 tablespoon olive oil and sprinkle with salt and pepper.

Cut top off bulb of garlic, place garlic into a piece of foil, drizzle will a little olive oil, salt and pepper. Close up the top of the foil and place the garlic onto the baking sheet with the veggies.

Bake veggies and garlic on the middle rack in the oven for 25–30 minutes. Once done, remove from oven and place veggies into a food processor.

Unwrap garlic and squeeze roasted bulbs into the food processor with the veggies. Squeeze in lemon juice, some salt and pepper. Pulse and drizzle in remaining olive oil. Serve and enjoy!

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