Roasted Mashed Carrots
These Mashed Carrots are deliciously spiced and roasted for maximum flavour before being pureed. This vibrant, complex dish is perfect for the holiday season. Easy to make, ready in under 40 minutes!
Servings 6 servings
Calories 88kcal
Equipment
- Large baking sheet
- Food processor
Ingredients
- 1.6 pounds carrots unpeeled weight
- 1 teaspoon ground coriander
- ⅔ teaspoon ground cumin
- ½ teaspoon onion granules
- ½ teaspoon fine sea salt plus pepper to taste
- ¼ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- 1½ tablespoons olive oil
- 2 tablespoons milk any
- 1½ teaspoons lemon juice
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and set aside.*Cut carrots: Peel the carrots and cut them diagonally into slices (approx. ½in/1cm thick).
- Season: Place in a large bowl, add the spices, salt, pepper and oil. Stir the carrots until thoroughly coated.
- Prepare for roasting: Arrange the carrots on top of your baking sheet in a single layer without overlapping each other.
- Roast carrots: Roast in the centre of the oven for 30 minutes. There is no need to turn them over. The carrots should be lightly browned, caramelised around the edges and fork tender.
- Place in food processor: Remove from the oven and transfer to a food processor (see **Notes). Add the lemon juice and milk.
- Puree carrots: Blend until the mixture reaches the texture you want.
- Reheat and serve: Briefly microwave the mixture to make sure it's piping hot. Garnish with freshly chopped cilantro/coriander and onion seeds (optional), add a knob of butter (also optional) and serve.
Notes
- *Carrots: if using large carrots prepare as per Instructions. Mini carrots or long, thin carrots can be roasted whole.
- Roasting: Use a large baking sheet. Arrange the carrot slices in a single layer without overlapping one another so they roast evenly.
- **Mashing: Puree the carrots using either a food processor, high speed blender or stick blender. Using a potato masher will produce a coarser mixture.
- Best served hot: Briefly microwave the mash before serving to make sure it’s piping hot.
- Serve with: roast chicken/pork/beef or turkey as well as everyday dishes: fish cakes, meatloaf etc.
- Storing: Once cooled your mashed carrots can be refrigerated, covered, for up to 4 days.
- Reheating: In a microwave. You may need to add a few drops of milk to loosen the consistency.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 283mg | Potassium: 421mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20930IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg