Recipes Roasted Carrot and Cumin Puree 5.0 (2) 3 Reviews 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.Plus: More Vegetable Recipes and Tips By Food & Wine Updated on April 12, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Hannah Queen Yield: 4 Ingredients 1 1/2 pounds carrots (about 8 large), cut into 1/2-inch slices 2 tablespoons olive oil 1 1/2 teaspoons ground cumin Salt 1/4 teaspoon fresh-ground black pepper 1 tablespoon butter 1 cup whole milk 1/2 teaspoon lemon juice Directions 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. 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. Rate it Print