Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving: Calories 100, Total Fat 7g, Saturated Fat 2.5g, Sodium 350mg, Carbohydrates 10g, Dietary Fiber 2g, Protein 1g, Sugar 4g
Total: 1 hr 30 min (includes cooling time)
Active: 20 min

Transform ordinary carrots into a vibrant, spicy roasted dip that bursts with jerk-seasoned flavor! Potassium-rich carrots turn irresistibly sweet and tender when roasted, then blended with creamy coconut milk for the smoothest, most addictive texture. The zesty lime cuts through the heat, creating a tropical escape. Serve warm flatbread alongside crisp veggies and a refreshing drinkyour taste buds are in for a beachside adventure!

1 pound medium carrots, peeled
1 large yellow onion, peeled and cut into 8 wedges (leave the root intact but trim any hairy bits)
2 unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon jerk seasoning
Zest and juice of 1 lime (about 1/2 teaspoon zest and 2 tablespoons juice)
1/4 cup coconut milk, well stirred
1/2 teaspoon kosher salt

Serving suggestions: Warm flatbread, sliced celery, cucumber and/or bell pepper sticks

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Preheat the oven to 425F and position a rack in the middle. Cut carrots into 1-inch lengths, halving thick pieces for even roasting. Toss carrots, onion, garlic, oil, and jerk seasoning on a large baking sheet. Roast until tender and browned, about 50 minutes, flipping halfway. Cool slightly and discard leathery onion bits.
Squeeze garlic from skins. In a food processor, blend with carrots, onions, lime juice, coconut milk, salt, and 2 tablespoons water until silky smooth. Add water 1 tablespoon at a time for your perfect dip consistency.
Spoon into a bowl, sprinkle with lime zest, and dive in with flatbread and fresh veggies. Pure tropical bliss awaits!

This recipe celebrates its roots with updated cultural context for authenticity.