Roasted Carrot and Herb Spread

Vegetarian
Vegan
Dairy Free
Health score
3%
Roasted Carrot and Herb Spread
60 min.
20
62kcal

Suggestions


Discover the delightful flavors of our Roasted Carrot and Herb Spread, a perfect addition to any gathering or meal. This vibrant, vegetarian, and vegan-friendly dish is not only a feast for the eyes but also a treat for the taste buds. With its rich, earthy notes from roasted carrots and sweet potatoes, combined with the aromatic essence of fresh herbs, this spread is sure to impress your guests.

Imagine the sweet aroma wafting through your kitchen as you roast the vegetables to perfection. The natural sweetness of the carrots and sweet potatoes caramelizes beautifully, creating a creamy texture that pairs wonderfully with crispy baguette slices or crunchy crackers. This spread is not just a side dish; it’s a versatile companion that can elevate any appetizer platter or serve as a delightful dip for your favorite snacks.

With only 62 calories per serving, you can indulge guilt-free while enjoying a burst of flavors and nutrients. Whether you’re hosting a party, preparing a family meal, or simply looking for a healthy snack, this Roasted Carrot and Herb Spread is the ideal choice. Easy to prepare and ready in just 60 minutes, it’s a recipe that brings people together, making every bite a celebration of wholesome goodness. Try it today and let the flavors speak for themselves!

Ingredients

  • pounds baby carrots 
  • large sweet potatoes and into peeled cut into 1-inch pieces
  • medium onion separated cut into 8 wedges and
  • 0.3 cup vegetable oil 
  • tablespoons thyme leaves dried fresh chopped
  • cloves garlic finely chopped
  • 0.8 teaspoon salt 
  • 0.3 teaspoon pepper freshly ground
  • slices crusty baguette 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven

Directions

  1. Heat oven to 350°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  2. Place carrots, sweet potato and onion in pan.
  3. Drizzle with oil.
  4. Sprinkle with thyme, garlic, salt and pepper. Stir to coat.
  5. Bake uncovered 35 to 45 minutes, stirring occasionally, until vegetables are tender.
  6. Place vegetable mixture in food processor. Cover and process until blended. Spoon into serving bowl.
  7. Serve warm, or cover and refrigerate until serving time.
  8. Serve with baguette slices.

Nutrition Facts

Calories62kcal
Protein5.19%
Fat40.2%
Carbs54.61%

Properties

Glycemic Index
13.19
Glycemic Load
2.39
Inflammation Score
-10
Nutrition Score
7.5400000136832%

Flavonoids

Apigenin
0.02mg
Luteolin
0.32mg
Isorhamnetin
0.28mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
1.12mg

Nutrients percent of daily need

Calories:62.15kcal
3.11%
Fat:2.86g
4.39%
Saturated Fat:0.44g
2.77%
Carbohydrates:8.73g
2.91%
Net Carbohydrates:6.66g
2.42%
Sugar:3.18g
3.53%
Cholesterol:0mg
0%
Sodium:142.16mg
6.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.83g
1.66%
Vitamin A:8700.36IU
174.01%
Vitamin K:9.7µg
9.24%
Fiber:2.06g
8.25%
Manganese:0.15mg
7.37%
Potassium:180.62mg
5.16%
Vitamin B6:0.1mg
4.88%
Folate:17.2µg
4.3%
Copper:0.08mg
4.01%
Iron:0.71mg
3.92%
Vitamin C:3.21mg
3.89%
Vitamin B5:0.34mg
3.36%
Magnesium:10.99mg
2.75%
Vitamin B1:0.04mg
2.64%
Calcium:26.1mg
2.61%
Phosphorus:25.05mg
2.5%
Vitamin B3:0.44mg
2.21%
Vitamin B2:0.04mg
2.18%
Vitamin E:0.27mg
1.82%
Selenium:0.86µg
1.22%
Zinc:0.17mg
1.11%