Roasted Carrot Sauce

Name: Roasted Carrot Sauce
Yield: 8 servings with Polenta Napole
Ingredients: 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

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Level: Easy

Yield: 8 servings with Polenta Napole

Level: Easy

Yield: 8 servings with Polenta Napole

Ingredients

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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

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.