Roasted Carrot Spread

This vibrant carrot spread is sweet, savory, and packed with flavor. I love using a mix of orange and purple carrots for a beautiful color and a slightly more complex flavor. Serve it as a dip, spread it on sandwiches, or enjoy it with crackers.

Makes about 2 cups

Ingredients

• 200g purple carrots, shredded

• 100g carrots, shredded

• 100g purple onion, diced

• 30g olive oil

• 1 tsp salt

• 100g tomato paste

• 3 tbsp water

• 1 tsp oregano

• 1 tsp thyme

• 1 tsp sugar

Instructions

1. Heat the olive oil in a large skillet over medium heat.

2. Add the purple carrots, carrots, purple onion, and salt. Sauté for 10-15 minutes, stirring occasionally, until the vegetables begin to soften and develop a little color.

3. Stir in the tomato paste, water.And lastly add oregano, thyme, and sugar.

4. Continue cooking for another 5 minutes, stirring frequently, until the mixture is thick and the vegetables are very tender.

5. Remove from the heat and allow the mixture to cool slightly.

6. Transfer to a blender or food processor and blend until smooth and spreadable. For a chunkier texture, blend only briefly.

UPDATE

Variation: You can replace part of the carrot with red beet.

The version shown below is made with 50% carrot and 50% red beet.

All of the other ingredients remain the same.