Roasted Curried Carrot Spread


  • 10-15 Large Carrots
  • 1/2 Cup Olive Oil
  • 1/2 Cup Raw Sesame Seeds
  • 1/2 Tsp Garlic Powder
  • Black Pepper
  • 1/2 Tsp Curry Powder
  • 1/2 Tsp Cumin
  • Apple Cider Vinegar
  • Avocado Oil

A few summers ago we went to a lovely restaurant in Woodstock, NY called the Garden Cafe. They had this delicious carrot pate which I tried to recreate once to no avail. This time I got it! It’s vegan/vegetarian, dairy free, egg free and wheat/gluten free and sugar free and its SUPER DELICIOUS!!! Here’s what you do:

Preheat oven to 400 degrees Farhenheit. Rinse and trim carrots and set on a baking tray lined with aluminum foil. For thicker pieces, slice in half length-wise so that cook time will remain consistent. Drizzle with ACV and sprinkle with pepper and garlic powder (I use a dry garlic grinder and that comes out fresh tasting but less harsh than raw garlic). Bake covered with foil for 1 hour, checking to prevent burning and turn if necessary.

Remove from oven and drizzle with avocado oil. Let cool for 10-15 minutes. Next, combine in food processor with olive oil and seasonings and process. Slowly add sesame seeds while processing to prevent them from spraying up the sides. Alternatively, you can use about 3 tbsp Tahini (sesame paste). Use a spatula to stir and incorporate sesame seeds and continue to process until smooth. The mixture may heat up but that’s ok. You may add more oil or water to reach the desired consistency.

Serve with some good bread or crackers and salad for a balanced meal! It’s hard not to finish it in one sitting its just SOOO good!