When coming up with recipes for entertaining, I always like to include the idea of healthy ingredients. So, during the fall, when carrots are at their peak, a tricolor of roasted carrots could be the sweetest dish on the table. They make a nice match to the Creamy Kale dip, whose base is ricotta and yogurt, with added blend of spices in the mix.
The deep purple and orange tones of the carrots mimic an orange and black color duo, perfect for Halloween or Day of the Dead parties. Check the link to see the whole menu, which celebrates the harvest in a party-friendly way.
MAKES ABOUT 60 CARROT STICKS AND ABOUT 2 CUPS OF CREAMY KALE DIP
ROAST THE CARROTS…PREHEAT OVEN 400ºF
1 LB tricolor carrots, with green tops
2 TB EV olive oil
1 tsp honey
1 TB thyme, minced
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Place carrots in a row on a baking sheet lined with parchment, drizzle with olive oil and honey, then sprinkle with thyme. Roast for 1 hour.
MAKE THE CREAMY KALE DIP
2 TB EV olive oil
1/2 tsp red pepper flakes
3 cloves garlic, minced
1 bunch curly kale, sliced into thin ribbons (about 6 cups)
1/2 tsp salt
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1 CUP fresh ricotta cheese
1/2 CUP Greek yogurt
1 TB thyme, chopped
juice from 1/2 lemon
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
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In large pan, heat olive oil. Add red pepper flakes, garlic, saute 30 sec. Add kale, salt, and cook covered, stirring occasionally, for 3-4 min till cooked through. Allow to cool.
Transfer to food processor. Add rest of the ingredients and pulse until smooth.
TO SERVE
thyme, minced, for garnish (optional)
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Present carrots on a serving platter with a bowl of the creamy kale dip, sprinkle with more thyme.
See more recipes and ideas for a Halloween or Day of the Dead celebration in 19 Spooky Harvest
