Roasted Carrot and Herb Spread
- Number of Servings: 20
Ingredients
2 pounds ready-to-eat baby-cut carrots1 large sweet potato, peeled and cut into 1-inch pieces1 medium onion, cut into 8 wedges and separated1/4 cup olive OR vegetable oil2 tablespoons chopped fresh OR 1 teaspoon dried thyme leaves2 cloves garlic, finely chopped3/4 teaspoon salt1/4 teaspoon freshly ground pepper2 (10-ounce) loaves French baguette bread, EACH cut into 30 slices, toasted in oven if desired
1) Spray a 15x10x1-inch jelly-roll pan with cooking spray. Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat.
2) Roast uncovered in a preheated 350-degree oven 35 to 45 minutes, stirring occasionally, until vegetables are tender.
3) In food processor, place vegetable mixture. Cover, process until blended. Spoon into a serving bowl. Serve warm or cover and refrigerate until serving and serve cold with baguette slices.
Serving Size: Makes 20 servings (2 tablespoons spread and 3 slices bread each)
Number of Servings: 20
Recipe submitted by SparkPeople user NIKI778.
2) Roast uncovered in a preheated 350-degree oven 35 to 45 minutes, stirring occasionally, until vegetables are tender.
3) In food processor, place vegetable mixture. Cover, process until blended. Spoon into a serving bowl. Serve warm or cover and refrigerate until serving and serve cold with baguette slices.
Serving Size: Makes 20 servings (2 tablespoons spread and 3 slices bread each)
Number of Servings: 20
Recipe submitted by SparkPeople user NIKI778.
Nutritional Info Amount Per Serving
- Calories: 129.9
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 292.2 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.5 g
- Protein: 3.1 g
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