Moroccan Carrot Spread

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   ["Peel and chop carrots into 1"" chunks. Toss with 2 tsp olive oil and generous sprinkling of salt. Place in preheated 425F oven, roast for 25 minutes, until just tender and starting to brown. Transfer to pot and add water to cover. Bring to boil and cook until carrots are fully tender and falling apart. Drain and reserve water.", "", "Mix garlic, paprika, cumin and 2 T parsley. Heat a small pan over medium heat. Add 2 T olive oil and cover bottom of pan before adding spice mixture. Fry for a few seconds, until fragrant. Add 1/4 cup reserved carrot water and cook until water mostly evaporates.", "", "Put cooked carrots, spices, remaining olive oil, 1 T vinegar and salt into food processor and pulse to get a rough puree. Stir in remaining parsley. Taste to see if it needs more vinegar or salt.", "", "Serve with pita, chips or crostini."]

* Per serving · 4 servings · Values may vary.

No additional tips available.