Cumin-Roasted Carrots with Cilantro Lime Crema
Cumin-Roasted Carrots with Cilantro Lime Crema
Ingredients
For the Cumin-Roasted Carrots
- 2 pounds carrots, peeled and cut on the diagonal
- 1 tablespoon olive oil
- 1 teaspoon brown sugar, optional
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Toasted Pumpkin Seeds
- 1/4 cup pumpkin seeds
For the Cilantro Lime Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 garlic, clove
- 1/4 teaspoon salt
- 1/2 cup fresh cilantro
For Garnish
- 4 dates, chopped
- a few fresh cilantro leaves
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the peeled and diagonally cut carrots with olive oil, brown sugar (if using), cumin, chili powder, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss thoroughly until the carrots are evenly coated.
⏱️ 5 min
- 3
Spread the seasoned carrots in a single layer on a large baking sheet. On a separate small baking dish or a corner of the same baking sheet, spread out the pumpkin seeds.
⏱️ 2 min
- 4
Place both the carrots and pumpkin seeds in the preheated oven. Roast the carrots for 35 minutes, or until tender and slightly caramelized. The pumpkin seeds will likely be toasted in about 10-15 minutes; remove them when golden brown and set aside to cool.
⏱️ 35 min•🌡️ 400
- 5
While the carrots are roasting, prepare the cilantro lime crema. In a food processor, combine sour cream, mayonnaise, lime juice, garlic clove, 1/4 teaspoon salt, and 1/2 cup fresh cilantro. Process until well blended and smooth, forming a creamy, light green sauce.
⏱️ 5 min
- 6
Chop the dates into smaller pieces.
⏱️ 3 min
- 7
Once the roasted carrots are done, pour the cilantro lime crema into a wide serving bowl or platter. Arrange the roasted carrots on top of the crema.
⏱️ 3 min
- 8
Garnish the dish by sprinkling the chopped dates and toasted pumpkin seeds over the carrots. Finish with a few fresh cilantro leaves.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cumin-Roasted Carrots with Cilantro Lime Crema
For the Cumin-Roasted Carrots
- 2 pounds carrots, peeled and cut on the diagonal
- 1 tablespoon olive oil
- 1 teaspoon brown sugar, optional
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Toasted Pumpkin Seeds
- 1/4 cup pumpkin seeds
For the Cilantro Lime Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 garlic, clove
- 1/4 teaspoon salt
- 1/2 cup fresh cilantro
For Garnish
- 4 dates, chopped
- a few fresh cilantro leaves
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the peeled and diagonally cut carrots with olive oil, brown sugar (if using), cumin, chili powder, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss thoroughly until the carrots are evenly coated.
⏱️ 5 min - 3
Spread the seasoned carrots in a single layer on a large baking sheet. On a separate small baking dish or a corner of the same baking sheet, spread out the pumpkin seeds.
⏱️ 2 min - 4
Place both the carrots and pumpkin seeds in the preheated oven. Roast the carrots for 35 minutes, or until tender and slightly caramelized. The pumpkin seeds will likely be toasted in about 10-15 minutes; remove them when golden brown and set aside to cool.
⏱️ 35 min•🌡️ 400 - 5
While the carrots are roasting, prepare the cilantro lime crema. In a food processor, combine sour cream, mayonnaise, lime juice, garlic clove, 1/4 teaspoon salt, and 1/2 cup fresh cilantro. Process until well blended and smooth, forming a creamy, light green sauce.
⏱️ 5 min - 6
Chop the dates into smaller pieces.
⏱️ 3 min - 7
Once the roasted carrots are done, pour the cilantro lime crema into a wide serving bowl or platter. Arrange the roasted carrots on top of the crema.
⏱️ 3 min - 8
Garnish the dish by sprinkling the chopped dates and toasted pumpkin seeds over the carrots. Finish with a few fresh cilantro leaves.
⏱️ 2 min