thepioneerwoman5.0
Roasted Carrots with Spring Herb Dip
Ree Drummond's roasted carrots with spring herb dip are a party-ready side dish featuring a cream cheese dip with mixed fresh herbs.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●whisk
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 450°F.
2
In a small bowl, whisk together the paprika, cumin, 1½ teaspoons salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Place the carrots on a large baking sheet, drizzle with the butter, sprinkle with the spice mixture, and toss to combine.
3
Roast, flipping the carrots halfway through, until they're crisp-tender and golden brown on the edges, 15 to ⏱️ 20 minutes.
4
Meanwhile, add the cream cheese, yogurt, herbs, lime zest and juice, 1 tablespoon water, and the remaining ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon pepper to a food processor. Process until smooth, about ⏱️ 1 minute.
5
Serve the carrots with herb dip.
Nutrition Facts
calories
202 Calories
fat Content
12 g
fiber Content
6 g
sugar Content
9 g
sodium Content
501 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
32 mg
carbohydrate Content
15 g
saturated Fat Content
7 g
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