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Roasted Carrot and Herb Spread
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Prep Time:
15 minutes
Total Time:
1 hour
Elevate your appetizer spread with this show-stopping dish.
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:
  • Preheat oven to 350°F. Grease a 15 1/2x10 1/2x1 inch jelly roll pan with cooking spray.
  • In a pan, combine carrots, sweet potato, and onion. Drizzle with oil, sprinkle with thyme, garlic, salt, and pepper. Toss to coat evenly. Bake uncovered for 35-45 minutes, stirring occasionally, until vegetables are tender.
  • Combine vegetables in a food processor and blend until smooth. Transfer to a serving bowl and refrigerate until ready to serve. Enjoy with slices of baguette.

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