Roasted Carrot And Herb Spread Recipes

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ROASTED CARROTS WITH HERBS



Roasted Carrots with Herbs image

What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.

Provided by Food Network Kitchen

Time 1h

Yield 8

Number Of Ingredients 7

2 pounds carrots with tops
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
  • Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.

ROASTED CARROT AND HERB SPREAD



Roasted Carrot and Herb Spread image

Here's an extra-special nibble ready to take center stage on your appetizer table.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 1h

Yield 20

Number Of Ingredients 9

2 pounds baby-cut carrots
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Baguette slices or crackers, if desired

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.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg

SPICY ROASTED CARROT SPREAD



Spicy Roasted Carrot Spread image

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?

Provided by La Dilettante

Categories     Vegetable

Time 35m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 11

6 large organic carrots
2 shallots
3 large garlic cloves
2 tablespoons olive oil
2 tablespoons tamari or 2 tablespoons soy sauce
salt and pepper
2 teaspoons ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon minced cilantro
extra vegetable broth or olive oil

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.

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