Mel’s Carrot Spag

Mel’s Carrot Spag

This is a common fall dish at our house that my wife came up with, it’s a great use for the extra carrots. I’m not sure of the etymological origin of the word spag (rhymes with bag) in our household, I do know that it’s short for spagnation which is defined as ‘stuff’, as in “What is this spagnation?” It’s kind of like carrot humus without tahini, we eat it on crackers but it’s also a good sandwich spread.

3 cups carrots diced into 3/4-inch chunks
4 cloves garlic, peeled
1/3 cup extra-virgin olive oil
salt to taste

Toss the carrots and garlic with the olive oil and spread out in a single layer on a large baking sheet. Roast them at 375° until the carrots are tender and 20% of the carrots have started to caramelize and turn a golden brown. Remove from the oven and puree in a food processor until smooth, adding more olive oil if needed. Salt to taste.

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