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3 pounds carrots, cut into 1/2-inch slices
1/4 cup olive oil
2 teaspoons cumin
1 teaspoon cinnamon
Salt, to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 cups whole milk
1 teaspoon lemon juiceHeat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.
Other Recipes from this Episode
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