Roasted Carrot and Herb Spread - 2 pts, carbs 21g; fiber 2g

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Roasted Carrot and Herb Spread - 2 pts, carbs 21g; fiber 2g

 

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 thyme leaves, 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

 

 

 

 

 

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.

 

Makes:20 servings (2 tablespoons spread and 3 slices bread each)

Prep Time:10 min

Start to Finish:55 min

 

Source: EatBetterAmerica.com

Formatted by Chupa Babi: 02.17.08

 

Nutritional Information: 1 Serving: Calories 130 (Calories from Fat 30); Total

Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total

Carbohydrate 21g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*:

Vitamin A 190%; Vitamin C 4%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1/2 Other

Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1 oz-equivalents Grains, 1/2 c Vegetables

 

 

Expect rave reviews for this super-easy yet sophisticated root-vegetable spread

that's low in fat.

 

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