Sauces and Dressings

Roasted Garlic and Onion Spread

Makes 1½ cups

Roasted Garlic and Onion Spread

Makes 1½ cups

So simple to make, this sweet spread goes well with crostini.

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

Ingredients

6garlic cloves, peeled2Vidalia (or Spanish) onions, quartered2tablespoons extra virgin olive oil¾teaspoon sea or kosher salt, divided1tablespoon honey3tablespoons fresh parsley¾teaspoon freshly ground black pepper3tablespoons grated Parmesan

Preparation

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.