Roasted Carrots Cloaked In Fontina Sauce Recipe

Name: Roasted Carrots Cloaked In Fontina Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Carrots; 1/2 pound fresh, thin carrots, peeled and with ends trimmed. If you don't have thin carrots, cut them in to fourths, lengthwise.; 1 small to medium sized onion, peeled and ends trimmed and cut in half lengthwise and each half cut into thirds or fourths, depending on size.; 1 tablespoon olive oil; three or four sprigs fresh thyme; Fontina Sauce; 1 tablespoon butter (or truffle butter if you have it); 1 tablespoon AP flour; 1/3 cup milk; 3 - 4 tablespoons chicken stock (or to keep vegetarian, use vegetable stock); 2 ounces shredded fontina cheese; salt and pepper to taste; 1 squeeze fresh lemon juice (maybe two teaspoons)

Servings: persons

Roasted Carrots
1/2 pound fresh, thin carrots, peeled and with ends trimmed. If you don't have thin carrots, cut them in to fourths, lengthwise.
1 small to medium sized onion, peeled and ends trimmed and cut in half lengthwise and each half cut into thirds or fourths, depending on size.
1 tablespoon olive oil
three or four sprigs fresh thyme
Fontina Sauce
1 tablespoon butter (or truffle butter if you have it)
1 tablespoon AP flour
1/3 cup milk
3 - 4 tablespoons chicken stock (or to keep vegetarian, use vegetable stock)
2 ounces shredded fontina cheese
salt and pepper to taste
1 squeeze fresh lemon juice (maybe two teaspoons)

1
Preheat oven to 425 degrees.
2
In a small sheet pan (I used a quarter sheet) or roasting pan, add carrots, onion sections, and thyme sprigs. Pour olive oil over top and then mix the vegetables gently to coat. Sprinkle a pinch or two of salt and a couple of grinds of pepper over top.
3
Roast for about 25 minutes on the middle rack of the oven, turning the carrots and onions once or twice to make sure they don't burn. Check them at 20 minutes, but depending on your oven it could take as long as 30 minutes for the carrots to soften and brown just a little without letting the onions burn.
4
While the vegetables roast, prepare the sauce. First add the butter or truffle butter to a small saucepan over medium-low heat. Add the flour and whisk together and let cook for a couple of minutes. Add the milk and 3 tablespoons of stock and keep whisking until the mixture begins to thicken. Add the cheese and keep whisking until the cheese has melted and sauce is a good consistency. If it gets too thick, add another tablespoon of stock. Add the squeeze of lemon juice and mix a little more.
5
Taste sauce and add salt and pepper, if necessary.
6
When fully roasted, plate carrots and onions, discarding thyme. Spoon fontina sauce over top. If any bits of onion have browned a little more, they make a nice garnish.
7
Serve immediately.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Roasted Carrots, 1/2 pound fresh, thin carrots, peeled and with ends trimmed. If you don't have thin carrots, cut them in to fourths, lengthwise., 1 small to medium sized onion, peeled and ends trimmed and cut in half lengthwise and each half cut into thirds or fourths, depending on size., 1 tablespoon olive oil, and more.

Yes, Roasted Carrots Cloaked In Fontina Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrots Cloaked In Fontina Sauce

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