Roasted Vegetable Spread
- Preheat oven to 425 degrees F. Line a shallow roasting pan with foil. Place carrots, red sweet peppers, shallots, and garlic in prepared pan. Drizzle with olive oil and sprinkle with black pepper and salt. Cover with foil.
- Roast for 20 minutes. Uncover and stir vegetables. Roast, uncovered, for 20 to 25 minutes more or until vegetables are tender and lightly browned. Cool slightly on a wire rack.
- Transfer vegetable mixture to a food processor. Add vinegar and the 1 teaspoon rosemary. Cover and process until smooth. If desired, garnish with rosemary sprigs and serve with crackers and/or vegetable dippers.
Nutrition Facts (Roasted Vegetable Spread)
- Per serving:
- 49 kcal cal.,
- 2 g fat
- 97 mg sodium,
- 7 g carb.,
- 2 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet