Roasted Onion and Carrot Mash

When it comes to mash, it is most certainly not limited to potatoes. Roasted Onion and Carrot Mash is one of my favourite sides and the flavour is simply incredible! Roasting the veggies adds caramelization and intensifies the natural sweetness, so no added sugar is needed. Good anytime, but great served with a holiday turkey dinner!

Who doesn’t love root vegetables? I love the fact that they’re available all year round. And, they’re also inexpensive and loaded with nutrients. And, they can take almost any seasonings and/or flavours you’re willing to throw at them.  Roasted Onion and Carrot Mash is one of the easiest side dishes you’ll ever make. And, the really cool thing about this dish is everyone loves it!

Mashed potatoes have pretty much always been a thing and everyone is familiar with them. But, if mashed potatoes – and even mashed cauliflower – are good, why not try other root vegetables too? This side tastes rustic and homey, but the cozy flavour from the thyme, cinnamon, and nutmeg knocks the humble carrot and onion right out of the park!

ROOT VEGETABLES

I absolutely love root vegetables! I would turn down green, leafy vegetables any time for something like turnip, potato, beets, parsnips, carrots, etc. In fact, you can find many of my favourite root vegetable recipes here at Lord Byron’s Kitchen. They’re super versatile and healthy too. If I’m not mashing them as you see here in this recipe, I’m preparing them as a soup, a side, or even a snack! For example, have you ever tried to make your own Vegetable Chips? So good!

When it comes to sides, I’m always in the mood to eat Maple Glazed Squash, Rosemary Roasted Radishes, or Oven Roasted Beets. And, if I’m to recommend soups using root vegetables, it would be a disservice not to mention my all-time favourite soup, which is this Poor Man’s Soup. Oh my, I could eat that every day and never grow tired of it! I have another soup that has both root veggies and lentils. It’s certainly a protein-filled vegetarian soup perfect for colder weather dinners.

MASHED VEGETABLES ARE A FAMILY FAVOURITE

Mashed turnips, carrots, and potatoes (not together) were always a staple when I was growing up.  My mom would often prepare a dish consisting of mashed root vegetables. She would serve it as a side with roast chicken, pork, beef, or even moose.  Yes, moose!  If you haven’t tried it, you should!

In a working family, it was an easy way to get vegetables onto a dinner plate without much fuss.  And, besides, who can say no to mashed vegetables?  Sure, we’re all familiar with mashed potatoes, and for the most part, we all love mashed potatoes, but why not other root vegetables as well?

My mom would often prepared mashed carrots and turnips together. I distinctly remember tasting a sweetness above and beyond the natural sweetness of carrots and turnips.  Many home cooks will often pair mashed root vegetables with a little brown sugar.  If you want to add a tablespoon or so of brown sugar, you can certainly do so.  It’s actually quite delicious, but for me, it tends to be a little too sweet because roasting the veggies before mashing them brings out the natural sugars.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Carrots – Peeled and chopped into 1-inch lengths.
• Onions – Peeled and cut into large wedges.
• Olive Oil
• Salt & Ground Black Pepper
• Butter
• Seasonings – You will need dried thyme, ground cinnamon, and ground nutmeg.
• Parsley – Mostly used as a garnish, but parsley adds even more freshness.

HOW TO MAKE ROASTED ONION AND CARROT MASH

Preheat your oven to 400 degrees F. Transfer the prepared carrots, onions, oil, salt, and ground black pepper to a large mixing bowl and toss well to combine and coat. Transfer the veggies to a baking sheet in a single layer. Roast for 20-30 minutes or until the carrots are fork tender.

For a chunkier version, transfer the veggies to a large mixing bowl along with the butter, thyme, cinnamon, and nutmeg. Use a hand-held potato masher to mash the veggies and incorporte the butter and seasonings.

For a smoother texture, transfer the roasted onions and carrots to a food processor along with the butter, thyme, cinnamon, and nutmeg. Blend until the veggies are smooth and creamy. (I used a food processor to get the results you see in the photographs.)

Transfer to a serving plate, garnish, and serve.

FAMILY DINNER OR THANKSGIVING – IT’S ALL GOOD!

I remember back to my childhood when my mom must have been feeling a little extra fancy or festive. She would plate up her version of mashed veggies using her big ice cream scoop.  Sitting on the plate next to roasted chicken, with a side of Preserved Mustard Pickles, was a perfectly moulded mound of mashed potatoes as well, and a pool of hot chicken gravy.  Oh, I miss my mom’s cooking!

I could go on and on about how delicious this dish tastes and about how good it is for you. But, I don’t think I have to do that.  It’s a simple, rustic, home-style dish that tastes great. It gets vegetables onto the table quickly and easily, costs next to nothing in terms of ingredients, and is loved by one and all.  

Perfect for a Thanksgiving or Christmas dinner, but also, a great accompaniment to any cool fall/winter evening family meal!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!