Rosemary roasted carrots with creamy herb sauce

It’s the simple things in life…I found some gorgeous carrots of various colours today at the organic market where I almost always do my food shopping (Elisabethmarkt for those of you who might live in Munich – I highly recommend it!). I roasted them with some herbs, some garlic and a little olive oil and salt. So simple, yet a 100% delicious. I served it with a creamy thyme and rosemary sauce.
Rosemary roasted carrots with creamy herb sauce
  • 12 large carrots, sliced (any colour works, I used them all: orange, purple and yellow)
  • 3 stems of rosemary
  • 5 stems of thyme
  • 2 cloves garlic, finely chopped
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • Leaves from 2 stems thyme
  • A few Rosemary leaves
  • 1 clove garlic, chopped
  • 1 red onion, finely chopped
  • ½ cup soy milk
  • 1 tbsp agave
  • ½ tsp salt (more to taste)
  • ½ cup olive oil
  1. Turn the oven to 180 degrees.
  2. Wash and slice the carrots and place them in an oven tray. Sprinkle over the chopped garlic and the salt and place the rosemary and thyme stems on top. Drip the olive oil over it all before placing the tray in the oven to bake for 20 to 30 minutes. The carrots should be soft, and a little brown on top.
  3. Then make the sauce. Place 1 tbsp olive oil in a frying pan together with the chopped red onion, the garlic, the thyme and the rosemary. Bring it to low to medium heat while stirring for a few minutes until the onions start to get soft.
  4. Poor the soy milk into a blender and add the agave and the salt as well as the oil/herb/garlic/onion mix from the frying pan. Run the blender for a minute.
  5. Then very slowly, with the blender on full speed, add the ½ cup olive oil.
  6. Pour the sauce into a jar and place in the fridge (where it will thicken a bit further), until the carrots are ready, ideally for at least ten minutes.
  7. Remove the carrots from the oven and serve them with the sauce and perhaps some extra salt on the side.