Roasted Carrot Sauce
Savory Carrot based pasta sauce accompanied by roasted onion and garlic
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.