Cumin-Roasted Carrots with DATES & an Almond Butter Honey Lime SAUCE | Dada Eats
Cumin-Roasted Carrots with DATES & an Almond Butter Honey Lime SAUCE
15 mins prepServes 4
This recipe features cumin-roasted carrots with caramelized dates, complemented by a "ridiculously good" almond butter honey lime sauce. It's presented as a unique and flavorful way to enjoy carrots, inspired by a cookbook recipe.
Preheat oven to 450 degrees and line a baking sheet with parchment paper. Scrub the carrots (do not peel) and trim the ends - slice the carrots in half lengthwise or leave whole if desired. Add carrots to a large bowl, toss with olive oil, cumin, cayenne, salt and pepper. Transfer to the baking sheet and roast for about 20 minutes, tossing halfway, until they’re tender but still have a bite in them. Roast for longer if you got some large carrots. For the last 4-5 minutes of baking, toss the dates onto the sheet, making sure to watch them so they don’t burn. While the carrots are roasting, mix the lime, almond butter, honey, and salt. Adjust to taste, add a splash of water or more if desired to thin. Drizzle carrots with cool almond butter, top with dates, cilantro, and almonds. Enjoy immediately.
