Roasted carrot and herb spread
From lshortess 16 years ago
- 45 minutes to make
- Serves 2023
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 4g (Saturated Fat: 0. Read more 5g; Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrage 22g (Dietary Fiber 2g; Sugars 4g); Protein 3g % daily value: Vitamin A 10%; Vitamin c 6%; Calcium 4%; Iron 6% exchanges: 1 1/2 Starch, 1/2 fat carbohydrate choices: 1 1/2 Source: Betty Crocker Easy Everyday Vegetarian, p. 24 See less
Ingredients
- 2 lb ready-to-eat baby-cut carrots shopping list
- 1 large sweet potato, peeled, cut into 1-inch pieces shopping list
- 1 medium onion, cut into 8 wedges, separated shopping list
- 1/4 cup olive or vegetable oil shopping list
- 2 tbsp chopped fresh or 1 teaspoon dried thyme leaves shopping list
- 2 cloves garlic, finely chopped shopping list
- 3/4 tsp salt shopping list
- 1/4 tsp freshly ground pepper shopping list
- 2 loaves (10 oz each) french baguette bread, each cut into 30 slices shopping list
How to make it
- 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.
People Who Like This Dish 4
- JABNJENN Nowhere, Us
- denag Nowhere, Us
- clbacon Birmingham, AL
- lshortess Sterling, VA
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