Our bodies are not separate from nature and we are actually intertwined with it, that's why incorporating seasonal foods in our meals and avoiding eating too many raw fruits/veggies and salads will ensure optimal nourishment for our bodies. One way we love to cook our veggies is by roasting them to transform them into caramelized, magical goodness. Here's a super easy, yummy Roasted Veggies + Avocado Dip recipe that you can enjoy when you have guest over or just to munch on your own:
Ingredients:
Roasted Veggies:
- veggies you have on hand, (we used 1/2 a sweet potato, 1 cup cauliflowers, 1 bunch of carrots, and 1 cup of Brussels sprouts)
- 1/3 cup of olive oil
- pinch of salt & pepper (we love using truffle salt)
Dip:
- 2 ripe avocados
- a few roasted garlic cloves (or use 2 fresh cloves)
- 1/3 cup of olive oil
- 1 tsp salt, 1 tsp pepper, 1/2 tsp paprika
- Juice of 1 lemon
Topping (optional):
- 1/4 cup pomegranate seeds
Instructions:
Preheat oven to 400 degrees F and prepare a large baking sheet by lining it with parchment paper.
Rinse, peel, and cut the veggies into smaller pieces and place in your baking sheet. (Note: by slicing the sweet potato into thinner slices you ensure it cooks evenly with everything else).
Add your oil and salt & pepper to the pan and rub the oil and seasoning into the vegetables and arrange into an even layer (try to avoid any overlap).
Roast in the over for 25-35minutes (depending on your oven and the type of veggies you use). In the meantime that they cook you can make your dip:
To a mini food processor, add all your ingredients, and blend away. Easy as that, you should have a yogurt like consistency. Transfer your dip to your serving platter, and even out with the back of your spoon or a spatula (we love putting the dip underneath the veggies as we find, it looks superb to serve that way).
Once the veggies are fully roasted, transfer the roasted veggies on top of the dip on the serving platter.
Optional: Sprinkle your pomegranate seeds on top.
Enjoy!!