Roasted Carrot Puree

1. 1

   Preheat the oven to 350.

2. 2

   In a large ovenproof skillet, heat the vegetable oil.

3. 3

   Add the carrots and thyme sprigs; cook over moderate heat, stirring, until the carrots are browned, 10 minutes.

4. 4

   Transfer to the oven and roast for 10 minutes, until the carrots are tender.

5. 5

   Pulse the carrots in a food processor until chopped.

6. 6

   With the machine on, drizzle in the olive oil and water; puree until smooth, about 30 seconds.

7. 7

   Season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.