Roasted Vegetable Spread on a table in a Studio
(Tom McCorkle for The Washington Post/food styling by Gina Nistico for The Washington Post)
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Roasted Vegetable Spread

This savory-sweet, jewel-toned spread, made with vegetables roasted until they are tender and caramelized, then pulsed in a food processor with a brightening splash of vinegar and thyme, is an ideal way to offer dinner guests an extra-special vegetable starter. It’s also delicious smeared on everyday sandwiches and toasts.

Refrigerate for up to 4 days.

From cookbook author and registered dietitian nutritionist Ellie Krieger.


measuring cup
Servings: 6-7 (makes about 1 3/4 cups)
  • 12 ounces carrots, peeled, trimmed and cut crosswise into 1-inch pieces (larger pieces halved)
  • 4 ounces cremini or white button mushrooms, halved (or quartered, if large)
  • 1 red bell pepper, cored, seeded and cut into 1 1/2-inch pieces
  • 2 large shallots, peeled and quartered lengthwise
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine salt, divided, plus more to taste
  • 2 teaspoons red wine vinegar, plus more to taste
  • 1 1/2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 teaspoon freshly ground black pepper


Time Icon Active: 20 mins| Total: 1 hour
  1. Step 1

    Position a rack in the middle of the oven and preheat to 375 degrees.

  2. Step 2

    On a large, rimmed baking sheet, arrange the carrots, mushrooms, peppers and shallots, drizzle with the oil, and season with 1/4 teaspoon of salt. Gently toss to coat. Roast for 30 to 40 minutes, or until the vegetables are tender and lightly browned in spots, tossing at about the midway point. Remove from the oven and let cool completely.

  3. Step 3

    Transfer the vegetables to the bowl of a food processor, and add the vinegar, thyme, pepper and the remaining 1/4 teaspoon of salt. Pulse until the mixture is fairly smooth and spreadable but not entirely homogeneous. Taste and season with additional salt and/or vinegar, if desired. Serve right away or refrigerate until needed. (You might want to add a little more vinegar after refrigeration, as the acidity mellows with storage.)

  4. Step 4

    Serve as a spread with crackers or toast, or as a sandwich spread.

Nutritional Facts

Per serving (1/4 cup), based on 7

  • Calories


  • Carbohydrates

    7 g

  • Fat

    4 g

  • Fiber

    2 g

  • Protein

    1 g

  • Saturated Fat

    1 g

  • Sodium

    204 mg

  • Sugar

    4 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov