Roasted carrots with chili and lime flavor
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This side dish will be a stunning addition to your holiday table. It's easy to make and looks impressive. Whole peeled carrots are baked in the oven and served Mexican-style: drizzled with lime-chili sour cream, topped with crumbled queso fresco, and toasted pumpkin seeds for a delicious crunch. For this recipe, it's best to choose long, narrow carrots of roughly the same size to ensure even baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g peeled carrots
- 2 tbsp sour cream
- 1 tbsp lime juice
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Recipes with similar ingredients: carrot, sour cream, lime juice, chili seasoning, queso fresco cheese
Cooking the dish according to the recipe:
- On a baking sheet, combine 700 g of peeled carrots with 1 tbsp of olive oil and a large pinch of salt and black pepper.
- Bake at 450°F (230°C) until carrots are tender and golden brown, about 25 minutes.
- Combine 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice, and 1/4 teaspoon chili powder; season with salt to taste. Drizzle the carrots with sour cream sauce, sprinkle with crumbled queso fresco, toasted pumpkin seeds, and cilantro.
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