Carrots Recipe

Inspired by Published on Main

Time50m

Serves4

roasted carrots with a cashew cilantro sauce and a coffee, cumin condiment

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Ingredients

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Roasted Carrots

2.2 lb (1 kg) Carrots

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Cashew Cilantro Sauce

1 cup Cashews

1 cup Cilantro

2 tbs ReaLemon lemon juice

1 clove Garlic

1 cup Water

Coffee Cumin Condiment

1 tsp Ground coffee

1 tsp Cumin

1 tbs olive oil

1 tsp Celtic sea salt

Method

Roasting the Carrots

Prepare the Carrots

Preheat the oven to 200°C (400°F). Peel and cut the carrots into uniform sticks. Place them in a bowl and toss with olive oil, salt, and black pepper.

Roast the Carrots

Spread the carrots on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.

Making the Sauces

Prepare the Cashew Cilantro Sauce

In a blender, combine the cashews, cilantro, lemon juice, garlic, and water. Blend until smooth, adding more water if necessary to achieve a creamy consistency.

Prepare the Coffee Cumin Condiment

In a small bowl, mix together the ground coffee, cumin, olive oil, and salt until well combined.

Serving

Plate the Dish

Once the carrots are roasted, remove them from the oven and place on a serving platter. Drizzle the cashew cilantro sauce over the carrots and sprinkle with the coffee cumin condiment.