This is a delicious rough carrot paste that's good served on pork tenderloin or grilled chicken. It's also good as a sandwich spread. You could also pile it next to grilled vegetables as a "dipping sauce" or spread it on meatloaf.
Adapted from Epicurious
Ingredients
1 pound carrots
7 Tbl. olive oil, divided
1 garlic clove, grated or minced
1 tsp. kosher salt
Ground pepper
1/2 tsp. red pepper flakes
2 Tbl. red wine vinegar
Instructions
Preheat the oven to 425 degrees.
Peel the carrots. Cut any extra thick ones into halves lengthwise.
Lay the carrots on a baking sheet and toss with 2 Tbl. olive oil. Use two baking sheets if necessary so that they don't touch. You want space in between or they'll steam.
Put the baking sheet(s) into the oven and cook until softened and browned, about 15 minutes. Flip the carrots halfway through cooking so they brown evenly.
Remove from oven and let cool a bit. Then chop the carrots into 2" pieces.
Place carrots, garlic, salt, pepper, red pepper flakes and red wine vinegar into a small food processor. Whirl until everything is well chopped. (if the carrots won't all fit into your food processor, do this step in two batches, emptying the first batch into a small serving bowl).
Add 5 Tbl. olive oil to the food processor and whirl again until a course paste is formed. It won't be totally smooth which is fine.
Taste and add more salt and pepper if needed. If you feel it needs it, add another splash of olive oil and whirl again.
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