Roasted Carrot and Herb Spread
Time needed
10 min
preparation
+
45 min
cooking
Ingredients
- 2 lb. ready-to-eat baby-cut carrots
- 1 lg. sweet potato, peeled, cut into 1-inch pieces
- 1 med. onion, cut into 8 wedges, separated
- 1/4 C. olive or vegetable oil
- 2 Tbs. chopped fresh or 1 tsp. dried thyme leaves
- 2 cloves garlic, finely chopped
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 10-oz. loaves French baguette bread, each cut into 30 slices
Directions
Heat oven to 350 degrees. Spray 15 X 10 X 1-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. Place vegetable mixture in food processor. Cover; process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving. Serve with baguette slices.
