Roasted Carrot and Herb Spread

• 2 lbs carrots, peeled and chopped
• 1 large yam, peeled, cubed in 1-inch pieces
• 1 medium onion, cut into wedges, separated
• 14 cup olive oil
• 1 teaspoon dried thyme (2 Tbsp chopped fresh)
• 2 garlic cloves, finely chopped
• 34 teaspoon salt
• 14 teaspoon fresh ground pepper

1. Spray a 15"x10"x1" pan with cooking spray.
2. Place carrots, yam and onion in pan; drizzle with oil; sprinkle with thyme, garlic, salt and pepper, Stir to coat.
3. Roast uncovered at 350 degrees for 35-45 minutes, stirring occasionally, until vegetables are tender.
4. Process vegetables in a food processor until blended.
5. Spoon into serving bowl; serve warm with French bread slices.

carrots, yam, onion, olive oil, thyme, garlic, salt, ground pepper

Taken from www.food.com/recipe/roasted-carrot-and-herb-spread-395325 (may not work)