Roasted Orange Vegetables with Carrot Sauce
recipe

A delicious vegan dish featuring roasted orange vegetables served with a flavorful carrot sauce. Colorful, nutritious, and perfect for a plant-based diet.
Preparation Time: 1 hour 30 minutes
Serving Size: 4

Ingredients

Vegetables:
- 700 g butternut squash
- 2 carrots (about 170 g)
- 1 fennel
- 1 large or 2 small onions
- 1 red bell pepper
- 10 halved cherry tomatoes
Vegetable Dressing:
- 100 ml olive oil
- 50 ml lemon juice
- 2½ tbsp maple or agave syrup
- Chili flakes to taste
- Salt to taste
Delicious Orange Carrot Sauce:
- 280 g carrots
- 2 cm piece of ginger (grated)
- 1½ tbsp olive oil
- ½ tsp grated lemon zest
- 150 ml orange juice
- 2 ring slices from red chilies
- 250 ml vegetable broth or water
- Salt to taste

Instructions

1. Peel the squash and carrots, then cut all vegetables into thick strips.
2. Mix the dressing ingredients (olive oil, lemon juice, syrup, chili flakes, and salt) together. Pour the dressing over the vegetables and mix well.
3. Spread the vegetables on a baking sheet lined with parchment paper. Roast at 180 °C (350 °F) for about 1 hour, until tender and colored.
4. Prepare the carrot sauce: Peel and cut the carrots into thin pieces. Combine all ingredients in a pot and simmer on low heat for about 40 minutes, until the carrots are soft.
5. Blend the carrot mixture with an immersion blender or in a regular blender and strain if desired.
6. Serve the roasted vegetables topped with the carrot sauce. You can also add cashew cream to the dish.

Nutritional Information (per serving)

- Energy: 320 kcal
- Protein: 5 g
- Carbohydrates: 36 g
- Fat: 18 g
- Fiber: 8 g

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