Roasted Carrot Puree
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 195
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 4
- Cholesterol
- 14
- Sodium
- 565
Ingredients
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 juice
Directions
- Heat 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.