Roasted Carrot Souffle
Cook time: 
Total time: 
Serves: 8
This is a wonderful side dish for a holiday potluck or any occasion!
  • 1½ pounds carrots, peeled and cut into chunks
  • Grapeseed oil spray
  • 1 tablespoon maple syrup
  • ¼ cup butter
  • 2 tablespoons Greek plain yogurt
  • ¼ cup light brown sugar
  • 3 large eggs
  • ¼ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon cinnamon
  1. Preheat oven to 425 degrees F.
  2. Spray a baking pan with grapeseed oil spray. Place carrots in pan, toss with maple syrup. Spray some grapeseed oil spray on the carrots and place in oven. Roast for 10-15 minutes until soft, stirring occasionally to prevent burning.
  3. Remove carrots from oven and turn oven temperature down to 350 degrees F.
  4. Place the carrots and all of the remaining ingredients in a food processor. Process until smooth.
  5. Pour into a greased 1½ quart baking dish.
  6. Bake for an hour or until set.
Recipe by Ann Dunaway Teh at