Roasted Garlic and Onion Spread

Makes 1½ cups

6garlic cloves, peeled 2Vidalia (or Spanish) onions, quartered 2tablespoons extra virgin olive oil ¾teaspoon sea or kosher salt, divided 1tablespoon honey 3tablespoons fresh parsley ¾teaspoon freshly ground black pepper 3tablespoons grated Parmesan

Calories 45 (54% from fat) • carb. 4g • pro. 1g • fat 3g • sat. fat 1g • chol. 0mg • sod. 200mg • calc. 22mg • fiber 0g

Preheat oven to 450°F. Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt and the honey. Spread on a foil-lined baking sheet and roast for about 25 minutes, or until vegetables are medium browned, but not burn. Insert the blade assembly in the prep bowl. Add the parsley and pulse about 5 to 6 times until chopped. Add the roasted vegetables and remaining ingredients. Pulse 2 to 3 times and then process until completely homogenous. Adjust seasoning to taste.