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Slow Roasted Veggies with Garlic Yogurt Dip

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Slow Roasted Veggies with Garlic Yogurt Dip

½ head of cauliflower
3 carrots
3 endives
5 brussel sprouts
1 fennel
1 head of garlic
Olive oil

For the dipping sauce:
1/8 tsp paprika
¼ tsp cumin
1 T + a few lugs of olive oil
½ cup yogurt

Preheat the oven to 300ºF.
Cut the cauliflower into small pieces.
Peel the carrots, and cut them in half vertically and horizontally.
Slice the endives in half.
Trim off the bottom of the brussel sprouts and take off the outer leaves.
Cut the fennel in quarters.

Slice the garlic head in half horizontally, and wrap it in aluminum foil along with some olive oil.

Toss the rest of the vegetables in a large bowl with olive oil, salt, pepper, and a pinch of paprika.
Brush olive oil onto a baking tray and arrange the vegetables on top, placing the endives cut side down. If this is too much oil for you, you can just use what you have tossed with your vegetables.

Roast the tray of vegetables and the wrapped up garlic slowly for one hour.

When they are nice and cooked through, remove from the oven, and unwrap the garlic.

In a small blender, or using a fork, squeeze out the roasted garlic, and blend it with the paprika, cumin, yogurt, and 1 T of the oil. Season with salt to taste.

Serve the vegetables on a plate with the dipping sauce on the side.
Serves 6 as a mezze or side dish.


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