Food Network Magazine - (04)April 2020

ROASTED VEGETABLES

Slice 2 carrots on the bias, cut 1 head

broccoli into florets and cut 3 scrubbed

golden or candy-striped beets into

wedges. Spread out the vegetables on

a baking sheet, add 6 to 8 thyme sprigs

and drizzle with ¼ cup olive oil; season

with salt and pepper. Roast at 425 ̊

until the vegetables are tender,

20 to 30 minutes. Serve warm or

at room temperature

ROASTED ONION DIP

Toss 1 roughly chopped red onion with

2 tablespoons olive oil on a foil-lined

baking sheet; season with salt and pepper.

Roast at 400 ̊, stirring occasionally,

until golden, 25 to 35 minutes. Set aside

to cool. Beat 8 ounces softened cream

cheese with a mixer on medium-high

speed until creamy, 1 to 2 minutes.

Add ½ cup sour cream, ¼ cup grated

parmesan, 1 teaspoon Worcestershire

sauce, 2 tablespoons each mayonnaise

and sliced chives and the roasted

onions. Beat until combined. Scrape

into a serving bowl.

ZESTY HERB DIP

Combine 1 cup sour cream,
2 tablespoons milk, ½ teaspoon
kosher salt, ¼ teaspoon each
garlic powder and onion powder,
1 tablespoon lemon juice and
2 teaspoons each lemon zest,
chopped mint and parsley in
a bowl and whisk until smooth.

A creamy dip

is essential.

Vegetables are

so lean and

watery, you need

something with

a bit of fat to go

with them!

APRIL 2020 ●FOOD NETWORK MAGAZINE 45