Brown Butter Carrot Soufflé with Maple Pecan Crumble

Think of this as the grown-up cousin of sweet potato casserole — silky, buttery, lightly sweet, and topped with a golden crunch. It’s elegant enough for Thanksgiving dinner, but easy enough for a Tuesday night when you just need a little comfort (and a lot of butter).

Ingredients

For the soufflé:

• 1 lb carrots, peeled and chopped
• 3 tablespoons butter (plus 1 tablespoon for greasing)
• 3 eggs
• 1/4 cup maple syrup
• 1/4 cup brown sugar (optional for extra sweetness)
• 1/4 cup heavy cream or half-and-half
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

For the maple pecan crumble:

• 1/2 cup chopped pecans
• 2 tablespoons butter, melted
• 1 tablespoon maple syrup
• 1/4 cup oats (optional for texture)
• 1 tablespoon brown sugar

Instructions

1. Prep the carrots:
   Boil or steam carrots until tender, about 10–12 minutes. Drain and let cool slightly.
2. Make the brown butter:
   In a small skillet, melt butter over medium heat until golden and nutty. Keep an eye on it—it can go from brown to burnt fast!
3. Blend the soufflé:
   Add cooked carrots, brown butter, eggs, maple syrup, brown sugar, cream, vanilla, cinnamon, and salt to a blender or food processor. Blend until silky smooth.
4. Bake:
   Pour mixture into a greased 8×8 baking dish or individual ramekins. Bake at 350°F for 25–30 minutes, until set and lightly puffed.
5. Make the crumble:
   Mix pecans, butter, maple syrup, oats, and brown sugar in a bowl. Sprinkle over the soufflé during the last 10 minutes of baking for a crunchy, caramelized topping.
6. Serve:
   Warm, buttery, and gently sweet—like dessert pretending to be a side dish.

RVD Signature Twists:

• Savory Style: Skip the sugar and add shredded cheddar + thyme for a savory version.
• Campfire Crunch: Swap pecans for crushed graham crackers + a drizzle of honey.
• Holiday Luxe: Stir in a splash of bourbon or orange zest before baking.