2 pounds young or baby bunch carrots (peeled baby carrots can be used if necessary)
4 tablespoons olive oil
2 teaspoons sherry vinegar
2 tablespoons Montreal Steak Seasoning
1/2 teaspoon ground clove
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons crushed fresh garlic
12-ounce can of garbanzo beans, drained
6 ounces canned or jarred sauerkraut, with some of its juice
2 tablespoons chopped fresh dill
2 tablespoons Dijon mustard
1. Preheat oven to 350 degrees.
2. Peel carrots if necessary and trim tops if attached (leave about an inch of stem for a nice effect if you want), and toss in tablespoons of the olive oil, sherry vinegar, steak spice, clove, 1 teaspoon each of the salt and pepper, and 1 teaspoon of the garlic.
3. Spread carrots in a single layer on a sheet pan, cover with foil and roast the carrots until they are just about tender, about 20 minutes, depending on size. Remove foil and roast uncovered for 3 to 5 more minutes, or until the carrots are just about soft. Remove from the oven and allow to cool.
4. Meanwhile, in a food processor, combine remaining ingredients and puree to a smooth hummus-like texture (add water to thin if necessary). Serve carrots over puree.
From Rich Landau, Vedge