Best 5 Roasted Carrot Sauce Recipes

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Embark on a culinary journey to discover the flavors of roasted carrot sauce, a versatile condiment that elevates any dish with its natural sweetness and earthy charm. From simple pasta dishes to roasted vegetables, this vibrant sauce adds a touch of elegance and sophistication to your meals. With its vibrant orange hue and tantalizing aroma, roasted carrot sauce captures the essence of garden-fresh produce, making it a delightful addition to your kitchen repertoire. Join us as we explore the art of creating this delectable sauce, unlocking the secrets to its rich taste and endless culinary possibilities.

Here are our top 5 tried and tested recipes!

ROASTED CARROT PASTA SAUCE



Roasted carrot pasta sauce image

A simple tomato sauce with an extra vegetable boost, this easy roasted carrot sauce for pasta is a great recipe that the whole family can enjoy. Suitable for vegetarians and vegans and great for babies and kids alike.

Provided by Mandy Mazliah

Categories     Sauce

Time 55m

Number Of Ingredients 11

6 medium carrots (peeled and sliced)
1 tablespoon olive oil
1 tablespoon fresh thyme (leaves picked and chopped)
Sea salt (optional)
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (crushed)
400 g tin chopped tomatoes
1 tablespoon balsamic vinegar
1 tablespoon tomato purée
Salt and pepper (to taste, optional)

Steps:

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Place 6 sliced carrots in a roasting dish and drizzle with olive oil, thyme leaves and sea salt. Mix well then roast in the oven for 30-40 minutes, stirring occasionally, until the carrots are cooked through.
  • Meanwhile heat 1 tbsp olive oil in a saucepan.
  • Add a chopped onion and sauté until soft and golden brown, around 10 minutes.
  • Add 2 cloves crushed garlic and cook for a further minute.
  • Pour in a tin of chopped tomatoes, 1 tbsp balsamic vinegar and 1 tbsp tomato puree. Bring the boil then reduce the heat to low and cook for 20-30 minutes until slightly thickened.
  • When the carrots are done add them to the tomato sauce.
  • Allow to cool a little then blend with a handheld blender or pour into a jug blender (make sure it's not too hot if you're doing this) and blend until smooth.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 137 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 210 mg, Fiber 4 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving

OVEN-ROASTED CARROTS



Oven-Roasted Carrots image

Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.

Provided by thedailygourmet

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 5

½ pound carrots, peeled and cut into 3-inch-long pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
¼ cup chopped pecans
¼ cup panko bread crumbs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
  • Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g

SAVORY ROASTED CARROTS WITH MUSHROOMS



Savory Roasted Carrots with Mushrooms image

You'll need only 10 minutes to get these savory veggies ready for the oven. Then just stir them a few times during roasting, and you're done. It's a busy cook's dream!-Pam Corder, Monroe, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh baby carrots
1 medium onion, cut into small wedges
1/2 pound small fresh mushrooms
1/4 cup butter, melted
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

Nutrition Facts :

ROASTED CARROTS WITH LEMON DRESSING



Roasted Carrots with Lemon Dressing image

This lemony side dish gives carrots a little more sweetness with honey and a little zing from cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

3 pounds carrots (15 to 20 medium), cut into pieces 2 inches long and 1/2 inch thick
2 tablespoons olive oil
1/8 teaspoon cayenne pepper
Coarse salt
2 tablespoons honey
1/2 teaspoon grated lemon zest, and 3 tablespoons juice (from about 1 lemon)

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots with oil and cayenne; season with salt. Arrange in a single layer (use 2 baking sheets, if necessary). Roast, tossing once halfway through, until tender, 30 to 40 minutes.
  • In a small bowl, whisk together honey, zest, and lemon juice; season with salt. If making ahead of time, cover and refrigerate carrots and dressing separately, up to 1 day. Otherwise, drizzle dressing over cooked carrots (still on baking sheet); toss to coat. Transfer to a serving dish; serve warm or at room temperature.

ROASTED CARROT ROMESCO



Roasted Carrot Romesco image

Romesco is one of Spain's classic sauces, typically made with bread and charred vegetables. I like to lighten it up by taking the bread out, adding more almonds, and swapping red peppers for carrots to give it an earthy dynamic. It's the perfect sauce to go along with just about anything, from grilled vegetables to fish.

Provided by Seamus Mullen

Categories     condiment

Time 45m

Yield 8 servings

Number Of Ingredients 10

3 carrots
1 medium yellow onion
2 tomatoes
1 head garlic
1/2 cup extra-virgin olive oil, divided
1/4 cup sliced almonds
1/4 cup toasted whole almonds
Sea salt, to taste
1 teaspoon pimenton (smoked paprika)
2 tablespoons sherry vinegar

Steps:

  • Roast the vegetables: Heat oven to 550 degrees F, or as high as your oven will go. Leaving the skin on, cut the onion in half vertically and place in roasting pan, cut side down. Cut the carrots in half horizontally and add to pan. Slice tomatoes in half and add to pan, cut side down. Cut head of garlic in half horizontally, discard the woody outermost layer, and add to pan, cut side down. Drizzle ¼ cup olive oil over the vegetables and roast until soft and lightly charred, about 15 minutes.
  • Make the romesco: When the vegetables are roasted and cooled, remove the onion, tomato, and garlic skins and discard; add all the vegetables to the food processor. Deglaze the roasting pan by adding enough water to cover the bottom, heating to a low simmer, and scraping to release the brown bits (also known as "fond"). Meanwhile, pulse the vegetables in the food processor to a chunky mash. Add the sliced almonds, toasted almonds, salt, pimenton, vinegar, and 3 tablespoons of olive oil; pulse to combine.
  • Finish the romesco: Add half of the deglazed pan juices to the food processor and continue to pulse to combine; then season to taste with more salt. With the motor running, add the remaining tablespoon of olive oil to finish. Serve with grilled vegetables, as a dip, or as a vinaigrette by mixing a few tablespoons of romesco with one part vinegar and two parts oil.

Tips:

  • Choose the right carrots: Look for carrots that are firm, brightly colored, and have no blemishes.
  • Roast the carrots properly: Roasting the carrots brings out their sweetness and flavor. Make sure to roast them until they are tender but still have a little bit of a bite.
  • Use a high-quality olive oil: The olive oil you use will make a big difference in the flavor of the sauce. Choose a good quality extra virgin olive oil.
  • Season the sauce to taste: The amount of salt, pepper, and garlic you add to the sauce will depend on your personal preference. Start with a small amount and add more to taste.
  • Use the sauce immediately: Roasted carrot sauce is best when it is fresh. However, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Roasted carrot sauce is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you are looking for a simple sauce to serve with pasta or a more complex sauce to use on grilled chicken or fish, roasted carrot sauce is a great option. So next time you are looking for a new and exciting sauce to try, give roasted carrot sauce a try. You won't be disappointed!

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