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.

  • 1½ pounds carrots (about 8 large), cut into ½-inch slices

  • 2 tablespoons olive oil

  • 1½ teaspoons ground cumin

  • Salt

  • ¼ teaspoon fresh-ground black pepper

  • 1 tablespoon butter

  • 1 cup whole milk

  • ½ teaspoon lemon juice

See full recipe on Food & Wine
Roasted Carrot and Cumin Puree photo

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