Best 6 Spicy Roasted Carrot Spread Recipes

SPICED CARROT SPREAD

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

OVEN-ROASTED SPICED CARROTS

Steps:

• Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

SPICY ROASTED CARROT SPREAD

Steps:

• 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.

SPICY ROASTED CARROTS

Steps:

• Preheat the oven to 200°C / 400°F.
• Peel the carrots, and place them in a mixing bowl. Drizzle over the olive oil and seasoning, and coat the carrots evenly.
• Place the carrots on a baking tray in the oven, and bake the carrots until they are soft enough to pierce with a fork and slightly browned, about 25-30 minutes.

SPICY CARROT DIP

Steps:

• Cook the carrots & garlic in a pan of boiling water until tender. Remove from heat & drain.
• Heat the olive oil in a frying pan then add the onion & cook 3 minutes. Reduce heat then add the cumin & cook until fragrant.
• Stir in the lemon juice, harissa, carrots & garlic, heat for another minute or two.
• Remove from heat then mash together. Add salt & pepper to taste.
• Serve chilled with bread.

ROASTED CARROT AND HERB SPREAD

Steps:

• Heat oven to 350°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
• Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.