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Roasted Carrot And Herb Spread

Southern.Crockpot's picture
Ingredients
  Baby carrots 1 Pound (Ready To Eat)
  Sweet potato 1 , peeled and cut 1 inch into pieces to make 2 1/2 cups (Dark Orange One)
  Onion 1 Small, cut into 8 wedges, separated
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), finely chopped
  Chopped fresh thyme/1 teaspoon dried thyme leaves 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Whole grain crackers/Vegetable chips 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat the oven to 3500F
2. Prepare a 15 x 10 x 1 -inch pan by spraying it with cooking spray

MAKING
3. In the same pan, spread out the carrots, sweet potato, and onion
4. Drizzle with the oil
5. Sprinkle the vegetables with garlic, thyme, salt and pepper
6. Stir to coat all of these vegetables
7. Bake uncovered for one hour. Stir occasionally to prevent the vegetables from getting burned and to ensure that they are cooked evenly
8. In a food processor, tip the vegetable mixture and process till blended

FINALIZING
9. Spoon this mixture into a serving bowl

SERVING
10. Serve warm or cold with paprika, and cheese sprinkled over the top
11. Serve with crudités, toast fingers or crackers on the side

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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