Cumin Dusted, Caramelized Carrots with Cilantro Cream

Originally, I planed to serve this dish as a Thanksgiving side, but while I was assembling the vegetables and spices, it reminded me more of Hanukkah. The aromas from the cumin and caramelized carrots brought me back to my Grandma's dinner table. Either way, I say it's just a yummy dish for anytime of the year... But why not enjoy it during the holidays!

 PS, It tastes A LOT better than it looks.

Cumin Dusted Caramelized Carrots with Cilantro Cream
by Sarah Farsh December 1, 2013
  • 1 lb organic carrots, cut 1 inch thick (about 3 cups)
  • 3 tbsp pure maple syrup
  • 1 tbsp good olive oil (for roasting)
  • salt/pepper to taste
  • 1 cup raw cashews
  • 1 cup cilantro
  • 2 cloves garlic
  • juice from 1 lime
  • splash water
  • salt to taste
Preheat oven to 375 degrees. Toss carrots, maple syrup, olive oil and salt in a glass pyrex dish. Bake for 45 minutes. Meanwhile, in a VitaMix or high powered blender, blend together cashews, cilantro, garlic, lime juice, splash water and salt to create cilantro cream. Once carrots are roasted, poor cilantro cream on top once ready to serve. Note: I threw in some cubes of butternut squash left over from another dish I was putting together.


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