Spicy Roasted Carrot Spread

READY IN: 35mins
Recipe by La Dilettante

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?

Top Review by East Wind Goddess

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...

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.

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