1lb Carrots, or Sweet Potatoes, tops removed and scrubbed
⅓ cup Olive Oil, plus more for drizzling
Kosher Salt and Freshly Ground Black Pepper
1 Garlic Clove, finely grated
⅓ cup Walnuts, Hazelnuts or Almonds, toasted
2 tablespoons Red Wine Vinegar, or White Wine Vinegar, plus more as needed
½ cup Sour Cream or Full-Fat Greek Yogurt, (optional)
¼ cup fresh Dill, coarsely chopped
Preheat the oven to 425°F.
Place root vegetables in a large baking dish. Drizzle with olive oil and season with salt and pepper. Roast until totally and completely fork-tender, 60 to 70 minutes, depending on size. (If you’re doing this with carrots, they'll take less time, 40 to 45 minutes.)
Remove from the oven and let cool enough so that you can peel them, then cut into smaller chunks.
Place the root vegetables, garlic, nuts, olive oil and the vinegar in the bowl of a food processor. Pulse until you’ve got the texture of your dreams, which is different for all of us. For me, it’s not perfectly smooth but processed enough to spread. If you like chunkier or smoother, then go for it.
Once your desired texture is reached, fold in the sour cream, if using. Season with salt, pepper and more vinegar. Transfer to your cutest bowl, drizzle with more olive oil, and top with dill.