Roasted Harissa-Maple Carrot Puree

This roasted harissa-maple carrot puree combines the best flavors–sweet, spicy, creamy, and smoky–thanks to harissa, maple syrup, and mascarpone cheese.

5 from 3 votes

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Prep Time: 10

Cook Time: 25

Total Time: 25

Servings:

Calories: 211kcal

Equipment

Ingredients

8 carrots (about 1½ to 2 pounds; scrubbed, peeled, tops trimmed)
2 tablespoons extra virgin olive oil (divided)
1 teaspoon kosher salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
¼ cup mascarpone cheese
2 tablespoons maple syrup
1 tablespoon harissa paste

Instructions

Roast the carrots:

Preheat the oven to 350ºF.
Place the carrots on a baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Use your hands to coat the carrots evenly in the oil. Season lightly with 1 teaspoon kosher salt and ½ teaspoon black pepper.

Blend the purée:

Once tender, carefully transfer the carrots to a food processor along with ¼ cup mascarpone cheese, 2 tablespoons maple syrup, 1 tablespoon harissa paste, and 1 tablespoon extra virgin olive oil. Pulse until very smooth, scraping down the sides and pulsing again as needed. Taste and add more salt if needed.

To serve:

Transfer the purée to a serving bowl and finish with a drizzle of extra virgin olive oil, if desired. Enjoy!

Nutrition

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