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