Recipe courtesy of Rachel Gitlin
Show: Chef Du Jour
Save Recipe Print
Yield:
8 servings with Polenta Napole
Level:
Easy

Ingredients

Directions

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Baby Carrots

Recipe courtesy of Rachael Ray

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Pot Roast Stew

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Italian Meatball Sliders with Red Sauce

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.