Best Roasted Carrot Sauce Recipes

Roasted Carrot Sauce image

Provided by Food Network

Yield 8 servings with Polenta Napole

Number Of Ingredients 7

12 carrots, sliced
2 onions, sliced
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Vegetable stock
Juice 1/2 a lemon
Sea salt to taste

Steps:

Preheat oven to 400 degrees. Combine the carrots, onion, olive oil and garlic in a small bowl, coating the carrots and onions with the olive oil. Spread mixture in a single layer on a baking sheet. Bake until vegetables are tender and have achieved light color, about 45 minutes. Occasionally stir vegetables. Puree the roasted vegetables, lemon juice, and sea salt with enough stock to form a sauce.
Variation:
Use half parsnips and half carrots in the recipe. Follow same cooking instructions.

Roasted Carrot Ravioli With Orange Butter Sauce image

Provided by Tammy Brownlow

Time 1h

Number Of Ingredients 19

8 egg roll wrappers, cut in half
ROASTED CARROT FILLING:
3 md carrots, peeled and ends removed, halved and cut into pieces
1/4 lg white onion, peeled and diced
1 sm head of garlic, sliced in half
2 Tbsp olive oil
1 Tbsp honey
salt and pepper
1/4 tsp cardamon, ground
1/4 tsp adobo sauce
EGG WASH:
1 egg, beaten
1 Tbsp water
ORANGE BUTTER SAUCE:
zest from half of a large orange
juice from a large orange
3 Tbsp butter
1 tsp honey
dash of salt and pepper

Steps:

1. Preheat oven to 350 degrees. On a large sheet of aluminum foil on a baking sheet, add carrots, halved head garlic, and onion.
2. Drizzle with olive oil and honey. Salt and pepper as you would normally for roasted veggies. Sprinkle with cardamon.
3. Cover by folding aluminum foil over veggies. Place baking sheet in oven and bake 45 minutes. Allow to cool enough to place in food processor.
4. Place in food processor, along with any juices from the roasting process. Add adobo sauce and puree until no visible chunks of veggies remain.
5. Place a large dutch oven filled with water on high heat to boil. Cut egg roll wrappers in half. Add 1 level tablespoon of carrot puree to center portion of wrapper as shown. Brush with egg wash. One egg beaten, and mixed with water in a small bowl.
6. Press half of wrapper over filling. Remove air from around filling and crimp with a fork. Continue on till all raviolis are assembled.
7. Once water is boiling drop 4 raviolis in at a time and cook until raviolis float - 2 to 3 minutes. Remove from dutch oven and let raviolis rest on a greased cookie sheet
8. While cooking raviolis begin your sauce. In a medium sauce pan add orange juice and butter. Cook on medium heat until simmering. Allow to simmer 5 minutes. Add honey and zest. Stir until combined and turn off heat.
9. Assemble raviolis on serving platter. Pour sauce over raviolis and sprinkle with parsley if desired. Enjoy!