Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 7 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
roast:
40 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Line a shallow roasting pan with foil. Place carrots, red sweet peppers, shallots, and garlic in prepared pan. Drizzle with olive oil and sprinkle with black pepper and salt. Cover with foil.

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  • Roast for 20 minutes. Uncover and stir vegetables. Roast, uncovered, for 20 to 25 minutes more or until vegetables are tender and lightly browned. Cool slightly on a wire rack.

  • Transfer vegetable mixture to a food processor. Add vinegar and the 1 teaspoon rosemary. Cover and process until smooth. If desired, garnish with rosemary sprigs and serve with crackers and/or vegetable dippers.

Nutrition Facts

49 calories; fat 2g; carbohydrates 7g; insoluble fiber 2g; protein 1g; sodium 97mg.
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