Roasted Carrot Purée

This sweet, silky sauce is great on pasta, chicken or grilled fish.

2 Tbsp. vegetable oil
3 cups carrots, chopped (1½ lbs )
2 sprigs thyme
1 cup extra-virgin olive oil
¾ cup water
kosher salt

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large ovenproof skillet, heat the vegetable oil. Add the carrots and thyme sprigs; cook over moderate heat, stirring, until the carrots are browned, 10 minutes.

Transfer to the oven and roast for 10 minutes, until the carrots are tender.

Pulse the carrots in a food processor until chopped. With the machine on, drizzle in the olive oil and water; puree until smooth, about 30 seconds. Season with salt.

Makes 2¼ cups.

Make-Ahead: The carrot purée can be refrigerated overnight. Gently reheat before serving.