Roasted Carrot Puree (Bobby Flay) Recipe

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Roasted Carrot Puree (Bobby Flay)
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Ingredients:

  • 3 lb carrots , cut into 1/2-inch slices
  • 1/4 cup olive oil
  • 2 tsp cumin
  • 1 tsp cinnamon
  • salt , to taste
  • 2 cups whole milk

Directions:

  1. Heat the oven to 450 degrees F. In a roasting pan, combine the carrots with the oil, cumin, cinnamon, salt and pepper. Roast the carrots, stirring occasionally until tender and browned, about 25 minutes. In a food processor puree the carrots with the butter, milk, and lemon juice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1447.39 Kcal (6060 kJ)
Calories from fat 719.32 Kcal
% Daily Value*
Total Fat 79.92g 123%
Cholesterol 70.86mg 24%
Sodium 1155.15mg 48%
Potassium 5223.99mg 111%
Total Carbs 165.23g 55%
Sugars 92.82g 371%
Dietary Fiber 42.8g 171%
Protein 29.51g 59%
Vitamin C 84.1mg 140%
Vitamin A 13.9mg 463%
Iron 3mg 17%
Calcium 1121.6mg 112%
Amount Per 100 g
Calories 74.33 Kcal (311 kJ)
Calories from fat 36.94 Kcal
% Daily Value*
Total Fat 4.1g 123%
Cholesterol 3.64mg 24%
Sodium 59.32mg 48%
Potassium 268.27mg 111%
Total Carbs 8.48g 55%
Sugars 4.77g 371%
Dietary Fiber 2.2g 171%
Protein 1.52g 59%
Vitamin C 4.3mg 140%
Vitamin A 0.7mg 463%
Iron 0.2mg 17%
Calcium 57.6mg 112%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.8
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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