Roasted Carrot and Herb Spread

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Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Roasted Carrot and Herb Spread calories by ingredient
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Number of Servings: 20


    2 pounds ready-to-eat baby-cut carrots
    1 large sweet potato, peeled and cut into 1-inch pieces
    1 medium onion, cut into 8 wedges and separated
    1/4 cup olive OR vegetable oil
    2 tablespoons chopped fresh OR 1 teaspoon dried thyme leaves
    2 cloves garlic, finely chopped
    3/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    2 (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.

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