root vegetables w/ roasted garlic dip

preheat oven to 400 degrees

toss:
6 medium carrots, peeled and cut into sticks (6 cups)
6 medium red and gold beets, peeled and cut into carrot-like sticks (6 cups)
1 1/2 Tbs olive oil
sprinkle w/ salt and pepper

spread into single layer on baking sheet
trim papery top from a head of garlic just to cloves
wrap in foil and set in corner of baking sheet
roast veggies and garlic for 25 minutes, til tender but not soft and til garlic packet feels soft
remove baking sheet from oven
open foil packet around garlic. cool veggies and garlic.

squeeze garlic cloves from skin
place in food processor with:
1 15 oz can cannelini beans
1 Tbs lemon juice
1 tsp lemon zest
1 tsp dried basil
1 Tbs olive oil
pulse til creamy and smooth, add some reserved bean liquid if necessary
season w/ salt and pepper to taste

service garlic-bean dip in bowl alongside roasted vegetables