hobnobmag recipe Roasted Baby Potatoes and Carrots with Cumin Coconut Yogurt Dip

Recipe

Roasted Baby Potatoes and Carrots with Cumin Coconut Yogurt Dip

These little babies are roasted bits of party fun. Perfect for popping into mouths, and keep the action moving. The dip supplies an Indian-style spiced, creamy foil.

MAKES 60-70 BITES

PREHEAT OVEN 425ºF…ROAST THE POTATOES AND CARROTS

1 LB mixed color baby potatoes, cut in half (keep small ones whole for variety)

5 large carrot bottoms, cut into 1-inch chunks (match potato size)

5 mini peppers (yellow, red, orange), cut and use bottoms

1 TB olive oil

1/8 tsp salt

1/8 tsp pepper

In a bowl, toss ingredients in oil to coat sprinkle with s + p. Move to a baking sheet lined with parchment. Bake for 30 min, till tender and browned.

MAKE THE CUMIN COCONUT YOGURT DIP

1/2 CUP coconut yogurt

1/4 tsp cumin

1/2 tsp salt

1/2 tsp white pepper

Place all ingredients into a blender, and emulsify.

TO SERVE

Put roasted mix in a nice bowl with a side of dip, ad some toothpicks.