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Calling All Carrots

Carrots supply the vitamin B1, called thiamin. Thiamin helps us release energy from the foods we eat.

9 ratings : 1 review

Roasted Carrot and Herb Spread

Expect rave reviews for this super-easy yet sophisticated root-vegetable spread that's low in fat. From eatbetteramerica.

Prep Time:10 min

Start to Finish:55 min

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

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.

Nutritional Information

1 Serving: Calories 130 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 190%; Vitamin C 4%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 oz-equivalents Grains, 1/2 c Vegetables

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1 Review

Carrot Spead

The flavor was terrific. Enjoyed it as a dip and my kids enjoyed it as a mshed potato side. Look forward to it becoming a party favorite.
Posted at 9:35 AM on May 2 2008 by Stacy , Bradenton FL