Roasted Carrot and Herb Spread

Roasted Carrot and Herb Spread

Here's an extra-special nibble ready to take center stage on your appetizer table.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

20

servings

2
pounds 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
Baguette slices or crackers, if desired
  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.
Makes 20 servings (2 tablespoons each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Red garnet sweet potatoes or any of the deep orange varieties offer an especially intense color and flavor.
Do-Ahead
Make this unique root vegetable dip up to 2 days before serving. Store covered in the fridge. Warm in microwave if desired.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 40
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 100mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 2g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.