Roasted Carrot Spread

Servings = 8 | Serving size =1/4 cup (makes 2 cups)

This recipe can be multiplied by 2.

This recipe keeps well in the refrigerator for about a week.

	olive oil spray
1 lb	white onion (peeled and chopped)
2 lbs	carrots (peeled and chopped)
1/4 cup	low sodium chicken stock
1 Tbsp	fresh lemon juice
1/2 tsp	salt
1/8 tsp	fresh ground black pepper
1 tsp	ground cumin

Preheat oven to 300°F.

Line a roasting pan with aluminum foil. Spray lightly with olive oil.

Place the onions and carrots on the coated foil and place the roasting pan in the oven. Spray lightly with oil and roast at 300°F for about 90 minutes. Stir about every ten minutes.

Remove the roasted vegetables from the oven and allow them to cool for about 5 minutes. Place in a food processor fitted with a steel blade and add the chicken stock, lemon juice, salt, pepper and ground cumin.

Process until smooth. Chill for at least two hours.

Nutrition Facts

Serving size: 1/4 cup | Servings 8

Calories 71 | Calories from Fat 4

Amount Per Serving (% Daily Value)

Total Fat 0g (1%) | Saturated Fat 0g (0%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 0 mg (0 %) | Sodium 228 mg (9 %)

Total Carbohydrates 16g (5%) | Sugars 8g

Dietary Fiber 4g (16%) | Protein 2g

Vitamin A 377% | Vitamin C 19 % | Calcium 5% | Iron 4%

Vitamin K 15 mcg  | Potassium  454 mg | Magnesium  20 mg