Our new favorite spread; roasted carrot spread. Great on a slice of toasted bread or use it as a dip for crudités.
This roasted carrot spread bursts with flavor; it’s a bit tangy, a bit sweet and has lots of herbs in it to give it an earthy taste as well.
How I make this roasted carrot spread?
Roast the carrot
I start by roasting the carrot on a baking tray together with some onions and garlic in the oven. I chop the carrot and onions roughly and leave the garlic cloves whole; cut too thin and the edges will burn quickly. I just want them to get soft and sweet. I toss them with some olive oil and sea salt before roasting them for 20-25 minutes.
Blend into a semi smooth spread
In a food processor I add the roasted carrots, onions and garlic together with a few sprigs of fresh thyme and/or rosemary and (optionally) a splash of balsamic vinegar. If you don’t have a food processor, a hand blender (submergible blender) works perfectly as well. Even a regular blender will do the trick; it just might take longer.
Optional add-ins:
This spread is so adjustable and the flavors can be changed easily. I have added some za’atar to it before. Another great add-in is cumin and oregano. To make it smoother and richer in flavor you can also add a few teaspoons of tomato paste.
A great dip or spread on toast. We all enjoy this roasted carrot spread so much. We hope you do too. It is
bursting with flavor – easy to make – wholesome – and incredible delicious
This roasted carrot spread is great on toast. Speaking of which, have you tried these 5 variations of avocado toast already? And if you are really into dips, I have got you covered: this super delicious romesco sauce, guacamole 2.0 to dip into your (homemade) tortilla chips or roasted tomato salsa and maybe even this incredibly flavorful peppermint pesto.
Love roasted carrots? Then you will love my roasted carrot dal or these maple glazed roasted carrots with pecan crumble!
Roasted carrot spread
A flavor-packed spread made with roasted carrot, onion and garlic. Added herbs and a bit of balsamic vinegar gives it extra depth of flavor. So easy to make! Great on a piece of toast, your sandwich or as a crudité.
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Appetizer, Bread
Servings 1 jar*
Equipment
Food processor or submergible blender
Ingredients
- 500 gr carrot (approx. 1 lb)(cut into chunks)
- 1 large onion (cut into 6-8 wedges)
- 4 cloves garlic (peeled)
- 3 tbsp olive oil (plus extra to pour in when blending if the paste is too thick)
- 1½ tsp sea salt
- 1 tsp freshly ground black pepper
- 1 handful fresh thyme and/or rosemary
- 1-2 tbsp balsamic vinegar (optional but highly recommended)
Optional add-ins
- 1 tsp ground cumin
- 1 tsp dried oregano (or use 2-3 tsp fresh oregano)
- ½-1 tbsp tomato paste
- 1-2 tsp za'atar
Instructions
Preheat the oven to 200C/400F.
Toss the chunks of carrots, onion and the cloves of garlic with 3 tbsp of olive oil and 1-1½ tsp of sea salt. Arrange them on a baking tray and roast them in the preheated oven for 20-25 minutes until softened and slightly browned.
Add the roasted carrots, onions and garlic together with the fresh thyme and/or rosemary and (optionally) a splash of balsamic vinegar to a food processor and blend into a chunky spread. If the paste is too thick and dry add a tbsp of olive oil.
If you want to adjust the flavor and add-in optional ingredients add them now and blend with the other ingredients.
Transfer the spread to a jar. Store in the refrigerator.
Notes
*10-12 servings
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Keyword sandwich spread, spread
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Reader Interactions
Comments
LivHow long does this keep in the fridge?
Reply
- Marielle Mulder
Hi Liv,
I would say it will keep in the fridge for at least two weeks if it is in a tight closed container like a jar.
Reply
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