Recipes and Cooking Roasted Carrot Sauce Be the first to rate & review! Toss with roasted vegetables or zucchini noodles and serve with sausage, ham, or chicken. By Lisa Holderness Brown Lisa Holderness Brown Instagram Lisa Holderness Brown is a skilled brand consultant, writer, and editor with over 30 years of experience developing products for Better Homes & Gardens, including TV shows, cookbooks, and contributions to the magazine. Lisa Holderness Brown attended Iowa State University, graduating with a degree in Journalism and Family & Consumer Sciences, Food and Nutrition. Learn about BHG's Editorial Process Published on August 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 15 mins Roast Time: 30 mins Total Time: 45 mins Servings: 14 Yield: 1 3/4 cups Jump to Nutrition Facts Ingredients 6 medium carrots, cut into chunks, or one 12-oz. pkg. peeled fresh baby carrots* 3 cloves garlic or 1/4 cup sliced onion 2 teaspoon olive or canola oil or melted butter ½ teaspoon dried thyme, crushed, or dill or 1 tsp. chopped fresh thyme ½ - ¾ cup chicken or vegetable broth 3 ounce cream cheese, softened, or 1/3 cup plain Greek yogurt or half-and-half 3 - 4 tablespoon grated Romano or Parmesan cheese Salt and black pepper and/or cayenne pepper Directions Preheat oven to 400°F. In a large bowl toss together carrots, garlic, oil, and thyme. Spread in a 15x10-inch baking pan. Roast 30 minutes or until carrots are tender, stirring occasionally. Cool slightly. In a blender or food processor combine carrot mixture, broth, cream cheese, and Romano cheese. Cover and blend or process until nearly smooth. Season to taste with salt and black pepper and/or cayenne pepper. Store in refrigerator up to 3 days or freeze up to 3 months. Servng Ideas Toss with cooked pasta and, if desired, sausage or ham and peas.Toss with sauteed spiralized zucchini noodles and sliced mushrooms.Spoon over grilled chicken breasts and cooked rice or quinoa.Toss with assorted roasted vegetables. Tip If serving with pasta, you can substitute some of the hot pasta cooking water for the broth. *Tip Slightly old or limp carrots will work for this sauce, but peel them first. Rate it Print Nutrition Facts (per serving) 51 Calories 4g Fat 3g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 51 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 9mg 3% Sodium 143mg 6% Total Carbohydrate 3g 1% Total Sugars 1g Protein 2g Vitamin C 1.9mg 10% Calcium 53mg 4% Iron 0.2mg 1% Potassium 96mg 2% Folate, total 4.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.