Monday, February 13, 2012
Market Mondays: Roasted Carrot, Sweet Potato & Feta Dip
A bright, colorful sign advertising Bolero carrots for $5/lb. led to this week's Market Mondays creation- roasted carrot, sweet potato and feta dip. I roasted Bolero carrots and sweet potatoes with orange peel and juice, extra virgin olive oil, salt and pepper. Once tender, I let the roasted veggies cool slightly and pulsed them in a food processor with feta cheese and fresh thyme leaves. To complement the flavors in the dip, I served it with Consider Bardwell Farm's Vermont Cheese Crisps- made from a blend of the farm's cheeses and herbs. The three-step instructions for the tasty dip are below.
Roasted Carrot, Sweet Potato and Feta Dip
2 Bolero carrots, peeled and cut into small chunks
2 sweet potatoes, peeled and cut into small chunks
1 navel orange
1 tbsp. extra virgin olive oil
Salt and pepper
4 oz. feta
1 tsp. thyme leaves
1. Preheat oven to 350 degrees.
2. Toss carrots and sweet potatoes with extra virgin olive oil, peel and juice from 1 navel orange, and a dash of salt and pepper. Roast until tender and allow to cool.
3. Remove orange peel and pulse roasted veggies with feta and thyme leaves in a food processor until slightly chunky. Season to taste.