Roasted Sweet Potato & Carrot Puree

Sweet potatoes are an excellent source of vitamin A and are naturally sweet, making them a delicious and nutritious addition to any meal.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Roasted Sweet Potato & Carrot Puree

Cooking Method: Blending, Roasting Cuisine: American, European Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Sweet potatoes
• 300 gram Carrots
• 2 tablespoon Olive oil
• 2 clove Garlic
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 cup Vegetable broth
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the sweet potatoes and carrots into small cubes.
3. In a large bowl, toss the sweet potatoes and carrots with olive oil, minced garlic, salt, and pepper.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. Remove the roasted vegetables from the oven and let them cool for a few minutes.
6. Transfer the roasted vegetables to a blender or food processor.
7. Add vegetable broth and blend until smooth and creamy.
8. If the puree is too thick, add more vegetable broth as needed.
9. Adjust the seasoning with salt and pepper.
10. Serve the roasted sweet potato and carrot puree hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 30g10%

Sugars 10g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.