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Roasted Carrot and Herb Spread

Roasted Carrot and Herb Spread
Need a gluten free, whole 30, and vegan hor d'oeuvre? Roasted Carrot and Herb Spread could be a super recipe to try. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. One portion of this dish contains about 0g of protein, 3g of fat, and a total of 48 calories. Head to the store and pick up baby-cut carrots, pepper, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour.

Instructions

1
Heat oven to 350ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
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Cooking SprayCooking Spray
JellyJelly
RollRoll
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OvenOven
Frying PanFrying Pan
2
Place carrots, sweet potato and onion in pan.
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Sweet PotatoSweet Potato
CarrotCarrot
OnionOnion
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Frying PanFrying Pan
3
Drizzle with oil.
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Cooking OilCooking Oil
4
Sprinkle with thyme, garlic, salt and pepper. Stir to coat.
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Salt And PepperSalt And Pepper
GarlicGarlic
ThymeThyme
5
Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
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VegetableVegetable
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OvenOven
6
Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl.
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VegetableVegetable
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Food ProcessorFood Processor
BowlBowl
7
Serve warm, or cover and refrigerate until serving time.
8
Serve with baguette slices.
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BaguetteBaguette
DifficultyExpert
Ready In1 h
Servings20
Health Score13
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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