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Roasted Carrot and Herb Spread

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Betty Crocker Kitchens
Updated Jan 30, 2006
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Here's an extra-special nibble ready to take center stage on your appetizer table.

Roasted Carrot and Herb Spread

  • Prep Time 15 min
  • Total 60 min
  • Servings 20
  • Ingredients 9
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Ingredients

  • 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

Instructions

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

Nutrition

40 Calories
2g Total Fat
0g Protein
8g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
20
Total Fat
2g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
100mg
0%
Total Carbohydrate
8g
0%
Dietary Fiber
2g
0%
Protein
0g
% Daily Value*:
Vitamin A
96%
96%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
0%
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.

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