Roasted Carrot and Herb Spread
Equipment
Ingredients
- 1 lb ready-to-eat baby-cut carrots
- 1 dark-orange sweet potato peeled, cut into 1-inch pieces (21⁄2 cups)
- 1 small onion cut into 8 wedges, separated
- 2 tablespoons olive oil
- 1 clove garlic finely chopped
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
- 1 ⁄4 teaspoon salt
- 1 ⁄8 teaspoon freshly ground pepper
- Assorted whole-grain crackers or vegetable chips
Instructions
- 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 garlic, thyme, salt and pepper; stir to coat.
- Bake uncovered about 1 hour, stirring occasionally, until vegetables are tender.
- In food processor, place vegetable mixture.
- Cover; process until blended.
- Spoon into serving bowl.
- Serve warm, or cover and refrigerate until serving.
- Serve with crackers.
Notes / Tips / Wine Advice:
Carrots and red garnet sweet potatoes—or any of the deep-orange variety—help give this dip its intense color, flavor and nutrition. You can use any kind of sweet potato that you like.
Nutritional Information
Calories: 90 kcal