When Thanksgiving and Christmas whips around the calendar year, I like to butter up my carrots and turn them into a mash!
If you’re tired of all things potatoes, carrot mash is the perfect addition to the dinner table, especially during the wintertime.
With just 8, approachable ingredients, and 40 minutes, you’ll have a dish everyone’s going to love.
The best part? Roasting the carrots will help unveil a more pronounced carrot essence, along with perking up the kitchen with incredible aromas.
If you want to turn this side dish into a meal, don’t forget to add classic mashed potatoes, mushroom gravy, dairy-free mac & cheese, potato salad, mashed sweet potatoes, and homemade applesauce.
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Why You’ll Love This Recipe
- It’s an easy recipe that’s hard to mess up! The most important step in this recipe is to roast the carrots so we can pull their natural sweetness and flavor.
- It’s smooth, creamy, savory, and sweet, meaning it can be served as a side dish or a dessert. The choice is yours! Similar to mashed sweet potatoes, they are highly versatile.
- It’s vegan, plant-based, made with delicious ingredients.
Recipe FAQs
How To Mash Carrots Without A Blender
If you’re unable to mash up your roasted carrots with a blender, other pieces of equipment do just as well.
A food processor is a great option, along with using the back of a fork, a potato masher, or stick/immersion blender.
How To Puree Carrots In A Blender
Simply add all of the ingredients into a blender and blend until smooth to your liking. You can go for a chunky carrot mash or a creamier carrot mash.
To serve carrot mash warm, mash the carrots right after being roasted. Additionally, you can warm the coconut milk by stovetop for a few minutes.
Toppings To Add To Mashed Carrots
If you want to bring a little more life to your mashed carrots, here are some topping ideas:
For more seasonal carrot recipes, check out our Beefless “Beef” Stew and Roasted Carrot Lentil Soup.
Mashed Carrot Recipe Notes
- Be sure to thoroughly clean and scrub the carrots. On the other hand, you can choose to peel the carrots.
- Use full-fat coconut milk from a can, specifically Thai coconut milk. This will help create a creamier carrot mash.
- It’s best to use carrots that are similar in width or can be cut in similar widths. Cook time might vary if there are inconsistencies in how thick the carrots are cut.
How Store & Freeze
Store mashed carrots in an air-tight container or reusable silicone bag in the refrigerator for up to 4 days. Or, in the freezer with a freezer-grade container for up to 3-4 months.
More Recipes For The Fall Season:
Mashed Carrots With Cinnamon and Brown Sugar
Ingredients
- 2 pounds carrots scrubbed + wash, pat-dry
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons vegan butter
- 16 grams brown sugar (about 4 tablespoons, loosley packed)
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 cups full-fat coconut milk
- Parsley optional, to garnish
Instructions
- Preheat the oven to 425 degrees F. Cut off the carrot tops and slice carrots in half, lengthwise. Toss carrots in olive oil and salt.
- Place carrots onto a baking sheet lined with parchment paper. Roast for 25-30 minutes, until all carrots are fork-tender. Some pieces might take longer than others if they vary in thickness.
- Transfer carrots into a blender or food processor. Add butter, brown sugar, nutmeg, cinnamon, and coconut milk. Stir together. Blend/process until smooth. Serve with parsley and additional butter (optional).
Notes
- Be sure to thoroughly clean and scrub the carrots. On the other hand, you can choose to peel the carrots.
- Use full-fat coconut milk from a can, specifically Thai coconut milk. This will help create a creamier carrot mash.
- It’s best to use carrots that are similar in width or can be cut in similar widths. Cook time might vary if there are inconsistencies in how thick the carrots are cut.
Nutrition
Did you try out this Mashed Carrots With Cinnamon and Brown Sugar recipe?
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