Spicy Roasted Carrot Spread

Total Time
35mins
Prep 10 mins
Cook 25 mins

Think you don't like carrots? HA! Please try this once? When I serve it, people lap it up on pita crisps or bagel chips. Sweet 'n' hot---what could be better?

Ingredients Nutrition

Directions

  1. In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
  2. Put carrots and other vegetables in a glass baking dish, toss with oil and soy, salt and pepper, and roast at 375 until carrots can be pierced with a fork (about 20 minutes.)
  3. When cool enough to handle, cut off carrot ends,chop everything coarsely, and put everything into food processor with herbs, pulsing a few times to blend without pureeing---you want some texture. If too thick and dry, splash in a bit more oil or some broth until desired consistency is attained. Season further as needed with salt and pepper.

Reviews

(2)
Most Helpful

It was indeed very good and tasty, and a nice alternative to the heavier dips at a pre-dinner Thanksgiving gathering. The recipe made a lot (I used pretty large carrots) and was well-appreciated, though with lots left over I had the chance to experiment with a schmear on bagels, panini, tortillas...

East Wind Goddess December 08, 2009

This recipe makes a tasty dip! I used it on some fat-free potato chips, and on some toasted slices of baguette. Both were good. I bet this would be good in a wrap sandwich with some turkey and alfalfa sprouts.

nott November 15, 2009

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