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Roasted Carrot and Herb Spread

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

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 20

Ingredients

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

Directions

  • 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.

Nutrition Info

The Quick Take:

  • Calories 130
  • Fat 2 1/2g
  • Saturated Fat 0g
  • Sodium 270mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
23g
23%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
4%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

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

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
270mg
270%;
Total Carbohydrate
23g
23%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
4%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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