Roasted Carrot and Herb Spread Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Ingredients
| 1 lb ready-to-eat baby-cut carrots | ||
| 1 dark-orange sweet potato, peeled, cut into 1-inch pieces (2 1 /2 cups) | ||
| 1 small onion, cut into 8 wedges, separated | ||
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves | ||
| Salt | 1 /4 Teaspoon | |
| Ground pepper | 1 /8 Teaspoon | |
| Assorted whole-grain crackers or vegetable chips | ||
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
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
Chef
