Roasted Carrot Sauce
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 cloves
Garlic (minced)Directions:
1
Preheat oven to 400 degrees
2
Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil
3
Spread mixture in a single layer on a baking sheet
4
Bake until vegetables are tender and have achieved light color, about 45 minutes
5
Occasionally stir vegetables
6
Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce
7
Variation: Use half parsnips and half carrots in the recipe
8
Follow same cooking instructions