Here's an extra-special nibble ready to take center stage on your appetizer table.
Roasted Carrot and Herb Spread
- Prep Time 15 min
- Total 60 min
- Servings 20
- Ingredients 9
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
-
Step1Heat oven to 350°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
-
Step2Place carrots, sweet potato and onion in pan. Drizzle with oil. Sprinkle with thyme, garlic, salt and pepper. Stir to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
-
Step3Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl. Serve warm, or cover and refrigerate until serving time. Serve with baguette slices.
Nutrition
40
Calories
2g
Total Fat
0g
Protein
8g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 40
- Calories from Fat
- 20
- Total Fat
- 2g
- 0%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 100mg
- 0%
- Total Carbohydrate
- 8g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 96%
- 96%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved