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Roasted Carrot and Cumin Puree

© Hannah Queen

Roasted Carrot and Cumin Puree


Roasting carrots until they are golden brown brings out their sweetness and provides a perfect foil for tart lemon juice and musky cumin. Our silken puree is a particularly good side dish for lamb and also for roasted chicken.

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  1. 1 1/2 pounds carrots (about 8 large), cut into 1/2-inch slices

  2. 2 tablespoons olive oil

  3. 1 1/2 teaspoons ground cumin

  4. Salt

  5. 1/4 teaspoon fresh-ground black pepper

  6. 1 tablespoon butter

  7. 1 cup whole milk

  8. 1/2 teaspoon lemon juice

  1. Heat the oven to 450°. In a roasting pan, combine the carrots with the oil, cumin, 1/4 teaspoon salt, and the pepper. Roast the carrots, stirring occasionally, until tender and browned, about 20 minutes.
  2. In a food processor, puree the carrots with the butter, milk, lemon juice, and 1/8 teaspoon salt. If necessary, reheat the puree in a small saucepan over low heat, stirring.