Chunky Roasted Carrot & Capsicum Dip

What do you do when you can't find a crap-free dip at the shops for your afternoon picnic? You use whatever you can find in the fridge and make your own! That's how this dip recipe came about...and I'm rather excited to share it with you because it's oh-so delicious and also super duper easy! We love to make as much as we can from scratch but it certainly takes a little more effort. However the extra effort is SO worth it in my opinion. Every time you sit down to eat is an opportunity to fill your body with foods that support your health and wellbeing. I have a handful of ingredients that I will always steer clear of, mostly preservatives and certain if a product contains them, it's an instant no from me! I'm so passionate about voting with our dollar - we work hard for our money, why would we spend it on things we don't resonate with? Anywho...keep scrolling for the recipe below. I love it because it's cheap, easy and nutritious.

You Will Need;

2 medium carrots

1/2 capsicum

1 garlic clove

1 tbsp olive oil

salt + pepper

To begin, preheat your oven to 180c and grab out a baking tray. Line it with baking paper and set aside. With a sharp knife, chop your carrot and capsicum into bite sized pieces and roast with the garlic clove and a touch of olive oil and salt for about 35 minutes, or until soft. Remove your veggies from the oven and pop them into a food processor. Blend until your desired consistency - remember we still want it chunky! Season to taste with salt and pepper - enjoy!