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Spicy Roasted Carrot Spread

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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?”
READY IN:
35mins
SERVES:
12
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

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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