Roasted Carrot and Sweet Potato Herb Spread
A smooth, earthy spread made from roasted carrots, sweet potato, and onion, seasoned with fresh thyme and garlic. The roasting process caramelizes the vegetables, creating a naturally sweet and savory flavor that pairs beautifully with crusty bread or crackers. Perfect as an appetizer for dinner parties, a healthy snack, or a colorful addition to a charcuterie board. This versatile spread can be served warm or chilled and offers a nutritious alternative to traditional dips.
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
- ¼ cup olive or vegetable oil
- 2 tablespoons fresh thyme leaves, chopped
- 1 teaspoon dried thyme leaves(optional)
- 2 cloves garlic, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon freshly ground pepper
- baguette slices or crackers(optional)
Instructions
- 1
Heat oven and spray jelly roll pan with cooking spray
- 2
Place carrots, sweet potato and onion in pan and drizzle with oil
- 3
Sprinkle with thyme, garlic, salt and pepper and stir to coat
- 4
Bake uncovered, stirring occasionally, until vegetables are tender
- 5
Place vegetable mixture in food processor and process until blended
- 6
Spoon into serving bowl and serve warm or cover and refrigerate until serving
Tips
Cut vegetables into similar sizes to ensure even roasting and consistent texture in the final spread.
For deeper flavor, roast vegetables until they have golden edges and some caramelization appears.
Adjust consistency by processing longer for smoother spread or pulse briefly for chunkier texture.
Good to Know
Refrigerate covered for up to 5 days. Bring to room temperature before serving or gently reheat.
Can be made up to 3 days ahead. Store covered in refrigerator and reheat gently or serve at room temperature.
Serve with baguette slices, crackers, or vegetable sticks. Can be served warm or at room temperature.
Common Mistakes
Don't skip stirring during roasting to prevent uneven cooking and burning.
Avoid over-processing if you want some texture remaining in the spread.
Substitutions
Cut into similar pieces
FAQ
Can I freeze this spread?
Yes, freeze for up to 3 months in airtight container. Thaw overnight in refrigerator and stir before serving.
What if I don't have a food processor?
Use an immersion blender or potato masher for a chunkier texture, though it won't be as smooth.
How long does this keep in the refrigerator?
Store covered for up to 5 days. The flavors actually improve after a day as they meld together.