Vegan Roasted Beet & Carrot Nomato Sauce
Total time1 hr 5 min
Prep time15 min
Cook time50 min
5.0(3)
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Learn more →Ingredients
4 servings
For the sauce
- 2 medium beets (about 10 oz total), peeled and cut into 1-inch chunks
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 medium sweet potato (about 8 oz), peeled and cut into 1-inch chunks
- 3 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 cup bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 2 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the beets, carrots, and sweet potato on a large rimmed baking sheet. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt, then toss to coat evenly in a single layer.
- 2
Roast the vegetables for 30–35 minutes, turning once halfway through, until tender and caramelized at the edges.
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