Snack

Roasted Carrot and Herb Spread is for Snack.

Roasted Carrot and Herb Spread takes several minutes to prepare.

Roasted Carrot and Herb Spread takes several minutes to cook.

Roasted Carrot and Herb Spread makes 20 servings.

The ingredients for Roasted Carrot and Herb Spread are:

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

Here is how you make Roasted Carrot and Herb Spread:

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: 20Recipe submitted by SparkPeople user NIKI778.

The nutritional information for Roasted Carrot and Herb Spread is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 129.9

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 292.2 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 2.5 g
• Protein: 3.1 g