Nutty Carrot Spread Recipes

Steps:

• Set a steamer basket in a saucepan with 2 inches simmering water. Add carrots. Cover and steam until tender, about 12 minutes. Transfer to a food processor, along with garlic, cumin, ginger, cinnamon, cayenne pepper, tahini, and lemon juice. Season with salt and pepper. Process until smooth, about 1 minute, adding up to 2 tablespoons water, if necessary.

Steps:

• Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
• On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
• When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.

Steps:

• In large bowl, combine cream cheese, oj, brown sugar and sour cream. Beat until smooth. Stir in the rest of the ingredients until blended. Serve in a bowl with cinnamon graham crackers on the side.

Steps:

• In a medium bowl combine carrots, pecans, garlic and green olives with enough mayo to moisten and hold mixture together.
• Spread four slices of bread with a light coating of mayo, and spoon carrot mixture on bread and top with another slice of bread. Cut sandwiches in half and serve.

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
• Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
• Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
• Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
• Do Ahead: Dip can be made 1 week ahead. Cover and chill.

Steps:

• Mix carrots, walnuts (or pecans), olives, pimientos, garlic in a bowl.
• Add enough mayonnaise to moisten them well and hold the ingredients together.
• Fold in basil.
• Spread each slice of bread with a little mayonnaise and place the carrot/walnut mixture on 4 of the slices.
• Top with remaining bread.
• Cut in half and enjoy!

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.

Steps:

• In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.

Steps:

• In a bowl, toss the carrots, pineapple, raisins, sunflower kernels and peanuts. In a small bowl, combine the peanut butter, yogurt, mayonnaise and salt; mix well. Pour over carrot mixture and stir gently to coat. Serve in a lettuce-lined bowl.