Roasted Red Pepper & Veggie Spread


Recommended Hamilton Beach® Product:  Food Choppers

  • 1 red bell pepper, cored and seeded, cut into 1-inch pieces
  • ½ medium sweet potato, peeled, cut into 1-inch pieces
  • 2 carrots, peeled, cut into 1-inch pieces
  • ¼ sweet onion, cut into 1-inch pieces
  • 2 garlic cloves, peeled
  • 1 teaspoon extra virgin olive oil, to drizzle on vegetables for roasting
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons fresh squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon salt


  1. Preheat oven to 400° F.
  2. In medium bowl, toss red pepper, sweet potato, carrot, onion and garlic in 1 teaspoon of extra virgin olive oil and fresh ground pepper.
  3. Place vegetables on baking sheet and roast in preheated oven for 30 minutes or until veggies are very tender and brown.
  4. Cool veggies on baking sheet.
  5. Place cooled veggies in chopper. Add lemon juice, 1 tablespoon extra virgin olive oil and salt. Pulse until mixture is smooth.
  6. Refrigerate for several hours or overnight to bring flavors together before serving.

Tip: Serve with low sodium whole-wheat crackers or fresh vegetables for dipping and spreading (not included in nutritional information).

Nutritional Information: (Based on Individual Serving: 3 oz.) • Calories: 100 • Total Fat: 5g • Saturated: 0.5g • Cholesterol: 0g • Sodium: 135mg • Carbohydrates: 14g • Dietary Fiber: 2g • Sugars: 3g • Protein: 2g

Serves: 6

Note: This recipe was developed by Hamilton Beach Brands, Inc.




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