Spicy Roasted Carrot Spread |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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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? Ingredients:
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 |
Directions:
1. In a pot of salted water, boil carrots for 4-5 minutes to blanch, then drain.
2. 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.)
3. 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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