Name: Roasted Carrot Souffle
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Carrots; 1 tbsp Extra Virgin Olive oil; 1/2 cup Butter, melted; 2/3 cup Maple Syrup; 1/2 tbsp Baking Powder; 3 tbs All Purpose Flour; 2 Large Eggs; 1/2 tbsp Bourbon; 3/4 tsp Cinnamon, Divided

Jump to Recipe

Carrot souffle is a favorite side dish on our Thanksgiving table. We discovered it at a local restaurant and have since been serving it for years, usually in place of sweet potato casserole. Much to my dismay, there are never any leftovers.

This year I tried roasting the carrots first and it turned out so well, I’m here to share with you my Roasted Carrot Souffle! It is sweet, creamy and at our home, requires me to make a double batch.

Roasting the carrots brings out their natural sweetness and gives them a deeper flavor. Doing this allows for the amount of added sugar to be lessened. It is refined sugar free and is sweetened with maple syrup, which pairs beautifully with carrots.

If you are looking for a new and impressive side dish to share at your next Thanksgiving table, give this Roasted Carrot Souffle a try!

Ingredients for Roasted Carrot Souffle:

1 lb Carrots, peeled and cut into 1 inch pieces
1 tbsp Extra Virgin Olive Oil
1/2 cup Butter, melted
2/3 cup Maple Syrup
1/2 tbsp Baking Powder
3 tbsp All Purpose Flour
2 Large Eggs
1/2 tbsp Bourbon (see substitutions below)
3/4 tsp Cinnamon, divided

Directions for Roasted Carrot Souffle:

Preheat your oven to 400°F, lightly grease a 8×8 or 2 qt round baking dish and set aside.
Combine the carrots, olive oil and 1/4 tsp cinnamon in a bowl. Toss well to combine then place the carrots on a baking sheet.
Roast the carrots for about 20 minutes, until they are fork tender. Once they are done, remove them from the oven and lower the temperature to 350°F.
Add the carrots to a food processor and then add the butter, maple syrup, baking powder, flour, eggs, bourbon and 1/2 tsp cinnamon.
Process until smooth, scraping down the sides as needed.
Pour the puree into the prepared baking dish and bake for 50-60 minutes until the edges begin to brown. Serve immediately.

Can I make this in advance?

Yes! You can prepare everything and once you have it in your baking dish, you can refrigerate overnight to bake before serving. This is a good option if you have a lot of cooking to do and want to split up some of the work.

Tips and substitutions

If you do not have a food processor, a blender will also work
I have not personally tried it, but to make this gluten free you could try and swap out the flour for a 1-1 gluten free flour.
Vanilla extract can be substituted for the bourbon
This dish will puff while cooking and then sink as it cools