Roasted Mashed Carrots

These Mashed Carrots are deliciously spiced and roasted for maximum flavour before being pureed. This creates a vibrant, complex dish that’s perfect for the holiday season. Easy to make, ready in under 40 minutes!

Check out also equally delicious roasted rutabaga mash and celery root puree!

These Mashed Carrots are exceptionally tasty thanks to a handful of carefully selected spices but also, crucially - the method. Roasting the carrots helps to release more sweetness and intensify their flavour. It also keeps them firm so you will never end up with mushy carrots!

And because you can make this carrot side in advance (and simply reheat later) it gives you more time to concentrate on your other dishes.

This spiced carrot mash makes a delicious and healthier alternative to mashed potato, perfect for any occasion!

More carrot side dishes you might also like include zesty braised carrots and honey miso glazed carrots.

Mashed carrots ingredients and substitutions

• Carrots.
• Coriander: one of the most popular spices used with carrots (also perfect in carrot pumpkin soup).
• Cumin.
• Nutmeg.
• Cayenne pepper: adjust the amount to suit your taste. This dish is moderately spicy.
• Onion granules: add depth of flavour.
• Fine sea salt.
• Olive oil.
• Lemon juice: cuts through the sweetness of the carrots but will not make your dish sour.
• Milk: use any. For me 2 tablespoons of milk were sufficient, but you can add a few more drops to loosen the consistency if you prefer (though do this cautiously as too much milk can make your carrot puree a little soupy).

Can I use unpeeled carrots

Using unpeeled carrots will produce a more rustic, robust carrot mash, so if this is what you are after then this method might suit you. Especially if you want this dish to have some texture rather than be smooth and creamy.  If using unpeeled carrots, however, you need to make sure you’ve cleaned them thoroughly before roasting and coating in the spices.

For me personally peeling the carrots works better as it produces a creamier mash without a hint of bitterness, which you can sometimes get with whole carrots.

Step-by-step recipe instructions

1.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. ½’/1 cm thick). Place in a large bowl.

2. Season: Add the spices, salt, pepper and oil and stir until thoroughly coated.

3. Prepare for roasting: Arrange the carrots on top of your baking sheet in a single layer without overlapping each other.

4. Roast: Roast the carrots 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.

5. Transfer to food processor: Remove from the oven and transfer to a food processor. Add the lemon juice and milk.

6. Puree carrots: Blend until the mixture reaches the texture you want.

7. 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.

Serving suggestions

This carrot mash is extremely versatile and you can serve it:

• For a special occasion: with roast chicken, pork as well as turkey or another Thanksgiving/ Christmas centrepiece. Perfect served alongside other festive vegetarian side dishes including vegetarian stuffing, braised red cabbage or roasted sprouts.
• For everyday: Delicious with fish cakes, meatloaf or turkey potato patties. 

Can I boil or steam the carrots instead

You can if you prefer this method though it is not one I recommend for this recipe as the carrots won’t have the same depth of flavour, sweetness and caramel notes you get from roasting. You need to also be careful not to overcook the carrots.

If, however, you do decide to boil or steam the carrots try dry toasting the spices in a pan before adding into the puree (this will release more flavour).

Texture

Your food processor or stick blender should produce a fairly smooth mixture, but if you want your carrot mash to be extra creamy and smooth I recommend using a high speed blender.  

If you want more texture use a potato masher (this will take a little longer to do and will produce a coarser mixture).

Top tips for making carrot puree

• 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 your mashed carrots before serving to make sure they are piping hot.
• Storing: once cooled, refrigerate, 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.

Other pureed vegetable sides to try next

• Healthy Creamy Mashed Potatoes with Spinach
• Roasted Mashed Rutabaga
• Roasted Celery Root Puree

Check out also these other side recipe ideas!

Keep in touch!

If you make this mashed carrot recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!

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