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.
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.