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Roasted Carrot and Herb Spread

  • 20servings
  • 60minutes
  • 40calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds baby-cut carrots

  2. 1 large sweet potato, peeled and cut into 1-inch pieces

  3. 1 medium onion, cut into 8 wedges and separated

  4. 1/4 cup olive or vegetable oil

  5. 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves

  6. 2 cloves garlic, finely chopped

  7. 3/4 teaspoon salt

  8. 1/4 teaspoon freshly ground pepper

  9. Baguette slices or crackers, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.

  2. Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.

  3. Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.

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