Roasted Carrot and Herb Spread

 

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.