Recipe

Roasted Carrot And Herb Spread Recipe

	Lshortess / All my dishes 1 year, 9 months ago Supposed to be a dip, but I use it on bread/rollups for a healthy sandwich snack! Even people who don't like cooked carrots will love this - it's so sweet and savory! Nutritional Information: 1 serving: Calories 130 (Calories from Fat 35); Total Fat... More Prep:10m Cook:45m Servings:2023	Lshortess
	easy cheap vegetarian

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Ingredients

2 lb ready-to-eat baby-cut carrots

1 large sweet potato, peeled, cut into 1-inch pieces

1 medium onion, cut into 8 wedges, separated

1/4 cup olive or vegetable oil

2 tbsp chopped fresh or 1 teaspoon dried thyme leaves

2 cloves garlic, finely chopped

3/4 tsp salt

1/4 tsp freshly ground pepper

2 loaves (10 oz each) French baguette bread, each cut into 30 slices

Directions

Preheat oven to 350oF.

Spray 15x10x1-inch 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.

Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.

In food processor, place vegetable mixture. Cover; process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving. Serve with baguette slices.

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