Tuscan Roasted Carrots Fries & Sun Dried Tomato Creamy Dip
Overview
Serve these tasty Tuscan Roasted Carrot Fries on a platter alongside the simple Sun Dried Tomato Creamy Dip. Enjoy the carrots by themselves or dipping them into the flavorful sun dried tomato dip. This dish makes for a tasty and visually appealing appetizer or side dish for any get-together or after-school snack!
Total Cook Time: 30 minutes
Serves: 8
Gluten Free Vegetarian
Bella Products Used:
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Tuscan Garden Sauce Starter
Sun Dried Tomato Tuscan Rub
Ingredients
Parmesan Roasted Carrots
- 1 lb carrots, washed and peeled, cut into ¼ thick fries
- 2 tbsp Bella Sun Luci Extra Virgin Olive Oil
- 2 tbsp Bella Sun Luci Tuscan Rub
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
- Minced garlic for garnish
Sun Dried Tomato Creamy Dip
- ½ c Bella Sun Luci Tuscan Garden Sauce Starter
- ½ c sour cream
- 1 tsp lemon juice
- Salt and black pepper, to taste
Directions
Parmesan Roasted Carrots
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the baby carrots with olive oil and Bella Sun Luci Tuscan Rub until evenly coated.
- Spread the carrots in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for about 20-25 minutes or until the carrots are tender and golden brown, stirring halfway through to ensure even cooking.
- Remove from the oven and sprinkle with fresh chopped parsley and minced garlic for garnish.
Sun Dried Tomato Creamy Dip
- In a bowl, combine sauce starter and sour cream, and fresh lemon juice. Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Transfer the dip to a serving bowl.
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