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Home > Recipes > Special Occasions > Thanksgiving > Roasted Carrot and Herb Spread

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Roasted Carrot and Herb Spread

Roasted Carrot and Herb Spread
Recipe Tip
Calling All Carrots
Carrots supply the vitamin B1, called thiamin. Thiamin helps us release energy from the foods we eat.

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Based on 11 ratings

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)
2lb ready-to-eat baby-cut carrots
1large dark-orange sweet potato, peeled, cut into 1-inch pieces
1medium onion, cut into 8 wedges, separated
3tablespoons olive, canola or soybean oil
2tablespoons chopped fresh or 1 teaspoon dried thyme leaves
2cloves garlic, finely chopped
3/4teaspoon salt
1/4teaspoon freshly ground pepper
2loaves (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.
 
3 Reviews

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I'm like bugs bunny when it comes to carrots.
Posted at 4:21 PM on November 22 2011 by Cookie51296
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Posted at 4:21 PM on November 22 2011 by bagleyfamily
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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
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