Roasted Carrot Sauce

Toss with roasted vegetables or zucchini noodles and serve with sausage, ham, or chicken.

Roasted Carrot Sauce smear on white background
Photo: Jason Donnelly
Hands On Time:
15 mins
Roast Time:
30 mins
Total Time:
45 mins
1 3/4 cups


  • 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


  1. 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.

  2. 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.


If serving with pasta, you can substitute some of the hot pasta cooking water for the broth.


Slightly old or limp carrots will work for this sauce, but peel them first.

Nutrition Facts (per serving)

51 Calories
4g Fat
3g Carbs
2g Protein
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.

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