Ingredients:
1 head of garlic (you’ll only use half )
3 red bell peppers seeded and halved
5 large, peeled carrots cut into 1-inch pcs
5 plum tomatoes halved or 3 cups of cherry tomatoes
1 small yellow onion cut into wedges
2 tablespoons olive oil
1 1/2 tspn kosher salt divided
1 Tspn smoked paprika
1/8 tspn cayenne pepper ( optional )
1/2 tspn cumin
2 1/2 cups vegetable broth heated
Juice from a lemon
Directions:
-Pre heat oven to 400
-Place peppers , (skin side up) carrots ,tomatoes and garlic* on the sheet pan.
*Slice off the top of garlic, exposing cloves
-Drizzle with olive oil, sprinkle with salt and spices.
-Roast 40-45 minutes until all vegetables are tender.
-Once vegetables are done and you have removed the pepper skin, put the vegetables to a blender (squeezing in the roasted garlic cloves)
-Add the heated broth.
-Blend till smooth and serve with your favorite bread.
Enjoy!!
Juli Posner
Founder, A Practical Chef apracticalchef@gmail.com
