Roasted Autumn Vegetable Purée – a delicious recipe with carrots, onions, olive oil, thyme, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pour the olive oil into your roasting pan.
2
Trim and cut your carrots into 2-3 inch pieces. Split horizontally and remove seeds from the squash, Peel and cut the onion into quarters. Peel, cut and core the apple into halves.
3
Place vegetables into the roasting pan and shake it around a bit to spread the olive oil. Add the sprig of thyme and season with salt and pepper.
4
Season the turkey as you would like. Rest the turkey on top of the vegetables. Roast at 325 degrees F. for two hours.
5
Remove the turkey, pour off the juices and fat to make your gravy. Enjoy the turkey as part of a turkey dinner or fabulous homemade turkey sandwiches.
6
Remove the vegetables from the pan and place them into the blender with some water. For a side, keep the puree thick and add a little more seasoning to taste. For a soup, add some chicken or turkey stock or water until desired consistency is achieved.
7
Serve hot with a pinch of fleur de sel and some brioche croutons on top. (as a soup)
151
kcal
Calories
6
g
Fat
18
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 carrots, 2 small onions, 1 tablespoon olive oil, 1 sprig thyme, and more.
Yes, Roasted Autumn Vegetable Purée falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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