Best 4 Roasted Carrot And Herb Spread Recipes

**Roasted Carrot and Herb Spread: A Vibrant and Flavorful Culinary Experience**

Embark on a culinary journey with our delightful Roasted Carrot and Herb Spread, a vibrant and flavorful creation that tantalizes the taste buds with its harmonious blend of roasted carrots, fresh herbs, and aromatic spices. This versatile spread offers a symphony of textures, from the velvety smoothness of the carrots to the crisp crunch of the herbs, making it an ideal accompaniment to a variety of dishes.

In this article, we present two irresistible variations of the Roasted Carrot and Herb Spread. The first recipe caters to those who prefer a classic and elegant spread, while the second introduces a zesty twist with the addition of tangy goat cheese. Both versions promise a delightful culinary experience, whether you're hosting a brunch, preparing a light lunch, or crafting a flavorful snack. The step-by-step instructions and helpful tips ensure that even novice cooks can create these delectable spreads with ease.

The Roasted Carrot and Herb Spread seamlessly complements an array of culinary creations. Spread it on toasted bread or crackers for a quick and satisfying snack. Elevate your sandwiches and wraps with its vibrant color and herbaceous flavor. Use it as a dip for fresh vegetables, pita bread, or chips for a healthy and flavorful appetizer. The spread also lends itself beautifully as a topping for grilled chicken or fish, adding a touch of sweetness and herbaceousness to your favorite protein.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

Ingredients

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

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing image

Provided by Katie Lee Biegel

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

Steps:

For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

ROASTED CARROTS

Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

Ingredients

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

Tips:

Choose the right carrots: Look for firm, smooth carrots with bright orange color. Avoid carrots that are limp, bruised, or have blemishes.
Roast the carrots properly: Roasting brings out the natural sweetness of carrots and caramelizes their edges. Make sure to roast the carrots until they are tender and slightly browned.
Use fresh herbs: Fresh herbs add a burst of flavor to the spread. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
Season to taste: Taste the spread before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice depending on your preference.
Serve immediately or store: The spread can be served immediately or stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the spread for up to 3 months.

Conclusion:

Roasted carrot and herb spread is a delicious and versatile dish that can be enjoyed as a dip, spread, or condiment. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a healthy snack or a flavorful addition to your next meal, roasted carrot and herb spread is a great option.