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Roasted Carrot Sauce

Our family has some dietary restrictions in relation to tomato based products. We are always looking for alternatives to common go-to recipes. I have swapped out the acidic tomato base for a more earthy orange alternative.

Carrots are known for their vibrant orange hue and sweet flavor. Harnessing the natural sweetness and earthy undertones of carrots make it the perfect candidate for a pasta sauce.

Carrot-based sauces not only introduce a unique flavor profile but also come with a plethora of health benefits.

Carrots are rich in beta-carotene, a precursor to vitamin A, which is essential for maintaining healthy vision, skin, and immune function. Additionally, they are a good source of fiber, vitamins C and K, as well as various antioxidants.

Carrots offer a smoother texture when pureed, allowing for a velvety consistency in sauces without the need for excessive cooking or thickening agents.

Powerful Ingredients

While the carrot is the star in the flavor profile of this exceptional sauce, it’s co-stars are plenty talented and have some essential offerings. 
Onions and garlic are a potent duo that are commonly used in many cuisines.
They are renowned for their ability to add depth, complexity, and aroma to sauces.
They impart savory, umami-rich notes that enhance the overall taste profile of dishes. As an added benefit they both contain antioxidants, such as flavonoids and sulfur compounds, which help combat oxidative stress and inflammation in the body.
Garlic, in particular, is well-known for its immune-boosting properties. These two ingredients support the sweetness of the carrot and offer some contrast, especially combined with the choice to roast these. The added flavor from roasting is what really sets this sauce apart.

Roasting is Key!

Roasting is a cooking technique that involves high temperatures in an oven or air fryer resulting in a vegetable that is both tender and caramelized.

When vegetables are roasted at high heat, the natural sugars present in them caramelize, resulting in a sweet, nutty flavor and a golden brown color. This caramelization adds depth and complexity to the taste profile of the vegetables.

The browning we get on the edges of the carrots, onions and garlic is a called the Maillard reaction. This is chemical reaction between amino acids and reducing sugars causes browning and creates a wide range of complex flavors and aromas, contributing to the savory, umami-rich notes in roasted vegetables.

Roasting also breaks down the cell walls of vegetables, making them easier to digest and absorb. If you are someone with a sensitive digestive system, or who normally has issues with raw vegetables, this style of cooking vegetables may be beneficial.

Methods to incorporate your sauce

To bring the sauce together you have 2 main options.  

    • Immersion Blender

    • Food Processor    

Most everyone will likely have a blender or food processor available, as its it one of the more common kitchen appliances.
If you happen to also have access to an immersion blender, there are some small benefits.
Immersion Blender produces smoother textures and is better suited for tasks like making smoothies, pureeing soups, or emulsifying sauces.
However, food processor is a cleaner option (I still can’t seem to no get through smoothing out anything without some splatter occurring using the immersion blender). The food processor is also less tedious to use and the results will still be more then acceptable, yielding a tasty, creamy sauce texture.

Roasted Carrot Sauce

Savory Carrot based pasta sauce accompanied by roasted onion and garlic
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 Servings

Equipment

  • 1 Food processor or emersion blender
  • 1 Roasting pan/ baking sheet
  • 1 Parchment paper
  • 1 Oven or Air Fryer

Ingredients
  

  • 2 lbs baby carrots
  • 1 onion Any onion will do! We prefer a red onion if on hand
  • 1 head garlic Add more or less garlic to taste (whole head (8-10 cloves)
  • 2 tbps avocado or olive oil And cooking oil wills suffice, however I choose avocado or olive oil for there high resistance to burning at higher temperatures.
  • ~1/4 cup heavy cream Add cream until desired consistency. May also thin with water or milk instead or in addition to heavy cream.
  • 1 tsp salt Will add additional salt and pepper in the end to preferred taste.
  • 1 tsp pepper

Instructions
 

  • Clean/prep all vegetables
  • Line a baking sheet with parchment paper
  • Cut onions into wedges and peel all garlic cloves
  • Combine carrots, onion and garlic, salt and pepper in a bowl
  • Toss carrots, onion and garlic cloves in oil until covered
  • Spread all ingredients onto a baking sheet or air fryer rack
  • Roast for 20-25 min at 400 (air fryer) or 425 (oven). You may roast longer if more color is preferred.
  • Set aside and let cool for 10 min
  • Add contents to a food processor bowl along with heavy cream and blend. Add additional either heavy cream, water or milk a small amount at a time and blend until desired consistency is reached.

Notes

Note: If making pasta with the sauce, I like to reserve 1/2 cup of the starchy pasta water. I slowly add this after the heavy cream until desired consistency of sauce is reached.
Keyword Carrot, cream, garlic, oil, onion, Sauce, savory

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