Roasted Carrot and Herb Spread

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.