Spicy Roasted Carrot Spread

"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?"
photo by La Dilettante photo by La Dilettante
photo by La Dilettante
Ready In:
2 cups




  • In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
  • 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.)
  • 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.

Questions & Replies

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  1. 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...
  2. 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.


<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five!&nbsp; There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper).&nbsp; I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers.&nbsp; I still kind of miss those!&nbsp; I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p> <p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good.&nbsp; I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there.&nbsp; Sometimes I do my best menu-planning while strolling along the sidewalk!</p> <p>My married daughter in San Antonio got my cooking gene for sure.&nbsp; We love nothing better than getting in the kitchen together when I visit her, or when she comes home.&nbsp; Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus.&nbsp; She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p> <p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors.&nbsp; I'm happy to do the appetizers and sides in the INDOOR kitchen!</p> <p>I love Italy and France, and have many recipes scribbled on napkins from my trips there.&nbsp; I'm in an Italian study group, and the six of us enjoy getting together and trying recipes.&nbsp; My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p> <p><br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /></p>
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