Roasted Carrot Mash with Tarragon

Roasting the carrots and shallots brings out a delectable nutty sweetness that only caramelization can coax from otherwise savory, astringent vegetables. The addition of carrot juice is optional here, but will brighten the orange color that is muted after roasting.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Karen Gibson


  • 1 1/2 pounds carrots peeled, halved crosswise, and cut lengthwise into even strips
  • 1 small shallot peeled, and sliced into quarters
  • 1/2 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon finely grated lemon zest
  • 1 heaping tablespoon finely chopped fresh tarragon
  • 1 tablespoon carrot juice optional
  • kosher salt and ground black pepper


  • Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine the carrots and shallot quarters with the oil and season with 1/2 teaspoon salt, and a big pinch of black pepper; toss to coat. Transfer the vegetables to a foil- or parchment-lined, rimmed baking sheet and spread in single layer.
  • Cover the baking sheet tightly with foil and roast for 15 minutes. Remove foil and continue to cook, stirring once or twice, until carrots are well browned and tender, 30 to 35 minutes. Remove from the oven and set aside to cool.
  • In a small sauce pan, heat the butter, cream, lemon zest and tarragon over medium-low, until the butter is melted. Stir to combine.
  • Place the carrots and shallot in the bowl of a food processor and purée until smooth. Transfer to a bowl, and stir in the cream mixture and carrot juice (if using) until completely incorporated. Taste, and add salt and pepper as necessary.