This roasted harissa-maple carrot puree combines the best flavors – sweet, spicy, creamy, and smoky – thanks to harissa, maple syrup, and Mascarpone cheese.
This roasted harissa-maple carrot puree is so easy to prepare and tastes so rich. You can pair it with most anything. try it with pork chops or with roast chicken. You could even serve it with a poached fish, like cod.
How to make this Roasted Harissa-Maple Carrot Puree:
This carrot puree is easy, like, super duper easy. All you’ll do is roast carrots in the oven until tender. After that, toss everything in a food processor and pulse until creamy. Yes, this harissa-maple carrot puree is THAT simple!
Riffs and Substitutions:
Do you want to customize this puree? Go right ahead! Instead of carrots, try out parsnips or beets. You could try this with a can of drained chickpeas too!
You can replace maple syrup with honey or brown sugar too.
Don’t have mascarpone? No problem! Swap it with heavy cream, creme fraiche, or even ricotta cheese. Either way, you’re going to love this sweet, spicy, smoky puree!
Looking for more vegetarian recipes? Check my archives!
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Roasted Harissa-Maple Carrot Puree
- Oven-proof skillet
Roast the Carrots:
- Preheat oven to 350ºF.
- Add the olive oil to an oven-proof skillet and add the carrots, using tongs to lightly coat the carrots in oil. Season lightly with salt and pepper. Roast until very tender, about 20 minutes.
Make the Puree:
- Once tender, carefully add the carrots to a food processor along with the Mascarpone cheese, maple syrup, a drizzle of extra virgin olive oil, and the Harissa. Pulse until very smooth, scraping down the sides and pulsing again as needed.
- Transfer the purée to a serving bowl and sprinkle with a touch of flaky sea salt, a crack of pepper, and just a tiny drizzle of maple syrup (for good measure, y’know?). Enjoy!