Roasted Carrot Rosemary Hummus

Roasted Carrot Rosemary Hummus

3

8 medium carrots, scrubbed

2 heads garlic

1 large yellow onion

3 1/4 cups of cooked cannellini beans 

1/3 cup olive oil, plus extra for oil roasting 

1 1/2 tablespoon fresh rosemary

1 1/2 teaspoons sea salt

1/2 teaspoon black pepper, freshly ground

dash of cayenne

dash of smoked paprika 

1. Preheat oven to 375°F.

2. Cut garlic heads in half, drizzle with oil and wrap in foil.

3. Chop carrots into 1″ pieces and quarter the onion, then lightly coat with oil.

4. Roast everything on a sheet pan for 45-50 minutes until carrots and onions are tender and browned and the garlic cloves are soft and can be easily squeezed out.

5. In a food processor, puree roasted veggies with the beans, slowly pouring in the oil to reach desired consistency.

6. It may take about 5-10 minutes to get a smooth hummus.

7. Add rosemary, salt, pepper, cayenne, and smoked paprika.

8. Give the mixture another whirl for a minute or so.

Roasted Vegetable Mac and Cheese

I have sometimes used red peppers, artichoke hearts, carrots, potatoes and other veggies.  It really depends on what I have and what mood I am.  Hope you enjoy!

Roasted Vegetable Mac and Cheese

Pin it

1 pound plum tomatoes

6 cups broccoli florets

2 tablespoons olive oil

3 tablespoons butter

3 tablespoons flour

4 cups milk, warm

2 1/3 cups grated aged Asiago

2 1/2 cups grated sharp Cheddar

2 tablespoons Dijon mustard

1 1/2 teaspoons salt

2 teaspoons fresh black pepper

2 tablespoons chopped fresh thyme

1 pound elbow or penne, cooked and drained

1 cup bread crumbs

1. Heat the oven to 400 degrees.

2. Slice the tomatoes 1/4 inch thick.

3. Toss the tomatoes and broccoli with the oil and roast separately on parchment-lined baking pans for 30 minutes.

4. Whisk the butter and flour in a medium-size pot over medium-high heat until foamy.

5. Add the milk.

6. Whisk until thickened and bubbling, about 3 minutes. Remove from the heat.

7. Whisk in the cheeses, mustard, salt, pepper, and thyme.

8. Stir in the pasta and broccoli and transfer to a 9- by 13-inch baking dish.

9. Top with the tomatoes and bake about 30 minutes.

10. Serve.