I’ve taken a firm stance with my son- vegetables are not to be feared. I’m firmly against the idea of hiding vegetables in meals (my husband might say otherwise- but his firm stance on disliking squash isn’t good for me). Vegetables are something to be celebrated, something we should be excited to eat. I think so many of us grew up against vegetables because they were not cooked well. It’s been an evolution of poorly cooked vegetable recipes because sure, we can eat boiled broccoli but why should we?
That being said, the carrot may look hidden in this recipe but the sauce wouldn’t be the sauce without it. Roasting the carrot brings out the flavor and allows it to hold even with the stronger ginger flavor. These carrot ginger noodles are a lovely go-to fairly quick meal. I mentioned my love of cashew cream in the component cooking series but it’s recipes like this that help to show why I love keeping a jar in the refrigerator every week. Read more and see the recipe.