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Roasted Carrots with Cumin-Lime Crema

I owe the base for the delicious cream to a taco restaurant in San Francisco, called Tacoliscious. The sauce with toasted cumin and fresh lime juice is served with tacos there, but I love to drizzle it over roasted vegetables such as these carrots. Roast the carrots not too long before serving, since they are best eaten warm.
Servings: 8 people
Author: Tal Maes - Kitchen Table Food


  • pestle and mortar (or a spice grinder)


  • about 800 g / 1.7 lb carrots scrubbed
  • 2 tbsp olive oil
  • a small handful of cilantro

Cumin-Lime Crema

  • 2 tsp cumin seeds
  • 125 g / ½ cup sour cream
  • zest of 1 lime
  • juice of ½ lime
  • optional 1-2 tbsp yoghurt


  • Preheat the oven to 200°C / 400°F. Halve the carrots lengthwise into long strips (quarter the thicker ones and leave smaller ones whole). Put them on a large baking sheet.
  • Toss the carrots with the olive oil and some salt. Roast the carrots in the oven for 25-30 minutes, turning once or twice, until tender and caramelized at the ends.
  • Meanwhile make the crema. Toast the cumin seeds in a small dry skillet over medium heat for about 1 minute. Use the pestle and mortar (or a spice grinder) to finely grind 1 teaspoon of the seeds. In a bowl, whisk the sour cream with the ground cumin, the lime zest and lime juice. If the crema is too thick you can add 1-2 tbsp yoghurt or a little water. Season with salt.
  • Remove the carrots from the oven and arrange them on a platter. Drizzle over the cumin-lime crema. Garnish with the rest of the toasted cumin seeds and some cilantro.