1 pound medium carrots, peeled
1 large yellow onion, peeled and cut into 8 wedges (leave the root intact but trim any hairy bits)
2 unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon jerk seasoning
Zest and juice of 1 lime (about 1/2 teaspoon zest and 2 tablespoons juice)
1/4 cup coconut milk, well stirred
1/2 teaspoon kosher salt
Serving suggestions: Warm flatbread, sliced celery, cucumber and/or bell pepper sticks
Preheat the oven to 425 degrees F and position an oven rack in the middle.
Cut the carrots into 1-inch lengths. Cut any thick pieces in half lengthwise so that the carrot chunks are all about the same size. Gently toss the carrots, onion, garlic cloves, oil and jerk seasoning together on a large baking sheet. Place in the oven and bake until the largest vegetables are very tender and browned in parts, about 50 minutes, flipping once halfway through cooking. Remove from the oven and cool slightly. Discard any parts of the onion wedges that has become leathery and chewy after from roasting.
Once cooled, remove the garlic cloves from their skins; place garlic in a food processor along with the carrots and onions, lime juice, coconut milk, salt and 2 tablespoons of water. Blend until smooth, scraping down the sides of the bowl as needed. Add additional water, 1 tablespoon at a time, until desired consistency is reached.
Transfer the dip to a small serving bowl and garnish with lime zest. Serve with flatbread and vegetables.
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