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