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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Vegetable Spread

Makes: 8 servings
Serving size: 1/4cup
Prep 20 mins Roast 425°F 40 mins to 45 mins
Roasted Vegetable Spread
  • 4  medium carrots, cut into 1-inch pieces
  • 2  large red sweet peppers, seeded and cut into 1-inch pieces
  • 2  medium shallots, halved
  • 3  cloves garlic
  • 1  tablespoon  olive oil
  • 1/2  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  salt
  • 2  tablespoons  balsamic vinegar
  • 1  teaspoon  snipped fresh rosemary
  •  Fresh rosemary sprigs (optional)
  •  Assorted crackers or assorted vegetable dippers (such as broccoli florets, cauliflower florets, and/or zucchini sticks)

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 49,
  • Fat, total (g) 2,
  • carb. (g) 7,
  • fiber (g) 2,
  • pro. (g) 1,
  • sodium (mg) 97,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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