Roasted Carrot and Herb Spread

By Jackie618

Recipe from Eat Better America

130 calories/serving

Ingredients

• makes:20 servings (2 tablespoons spread and 3 slices bread each)
• 2 lb ready-to-eat baby-cut carrots
• 1 large dark-orange sweet potato, peeled, cut into 1-inch pieces
• 1 medium onion, cut into 8 wedges, separated
• 3 tablespoons olive, canola or soybean 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 loaves (10 oz each) French baguette bread, each cut into 30 slices

Details

Servings 20
Adapted from eatbetteramerica.com

Preparation

Step 1

1. Heat oven to 350°F. 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.
2. Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
3. 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.