Baked carrots with mushrooms

Time: 35 min.
Complexity: easily
Servings: 4

Carrots aren't very popular as side dishes, but roasting them with mushrooms adds elegance and a festive touch, while garlic, thyme, and caraway seeds imbue it with a unique aroma and flavor. This side dish is also rich in protein and fiber, healthy, and low in calories—perfect for a lavish holiday table. Carrots with mushrooms and spices are baked until golden brown, then drizzled with lemon juice and sour cream before serving. Serve with meat or as a filling and nutritious vegetarian dish.

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Recipe:

Combine 0.7 kg (1.7 lb) chopped carrots, 280 g (9 oz) halved button mushrooms, 1/4 cup (1/4 cup) olive oil, 2 crushed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each cumin and coarse salt, and 1/4 teaspoon hot paprika. Bake at 450°F (230°C) until tender, stirring once, for 30 minutes. Drizzle with lemon juice, sour cream, parsley, and paprika.