Roasted Carrot Souffle

Roasted Carrot Souffle
Roasted Carrot Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a wonderful side dish for a holiday potluck or any occasion!
Servings
8
Servings
8
Roasted Carrot Souffle
Roasted Carrot Souffle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a wonderful side dish for a holiday potluck or any occasion!
Servings
8
Servings
8
Ingredients
  • 1 1/2 pounds carrots peeled and cut into chunks
  • Grapeseed oil spray
  • 1 tablespoon maple syrup
  • 1/4 cup butter
  • 2 tablespoons Greek plain yogurt
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
Servings:
Units:
Instructions
  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 1 1/2 quart baking dish.
  6. Bake for an hour or until set.
Recipe Notes

Nutrition Facts
Roasted Carrot Souffle
Amount Per Serving
Calories 152 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 230mg 10%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 12g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe
0

Your Cart