We bet you never knew carrots could be as delectable as they are in this wonderful side dish! Before roasting, the carrots are sprinkled with cumin, paprika, cinnamon, and a drizzle of olive oil. Once cooked they’re topped with a cilantro and pistachios along with a lovely creamy sauce of sour cream and lime juice. There are so many flavors here your taste buds will be doing somersaults.

Recipe by: Adam Dolge

INGREDIENTS

  • 12 ounces trimmed small carrots with tops
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons light sour cream
  • 1 tablespoon fresh lime juice
  • 1/4 cup chopped toasted unsalted pistachios
  • 1 tablespoon chopped fresh cilantro

For full recipe click here.

The featured image is a stock photo by Heather Gill on Unsplash meant to represent this dish.