Roasted Carrot and Fennel Purée

One of my favorite veggie combinations is carrot and fennel. Roasting them in the oven with some olive oil and cumin brings out the most delicious flavor. My toddler is now on finger foods pretty much full time, but loves this purée more than eating the roasted chopped vegetables. Whenever we make this side for our own dinner, we set aside a portion for her to purée in the Baby Bullet.

Roasted Carrot and Fennel Purée Recipe


  • 1 tbsp olive oil
  • 1 carrot, peeled and chopped
  • 1/4 cup chopped fennel bulb
  • 1/4 tsp cumin
  • 1/2 tsp lemon juice
  • 2 tbsp water


  1. Preheat oven to 350 degrees F.
  2. Toss the carrot and fennel in olive oil and cumin and lemon juice and bake in a pan for 35 minutes, until tender.
  3. Cool to room temperature, then add to a Baby Bullet cup with water and blend into a purée.

Makes 1/2 cup




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