Cumin-Honey Carrots with Dip
Serves 415 mins prep55 mins cook
A flavorful dish featuring roasted carrots tossed in honey and served alongside a creamy whipped ricotta and feta dip with roasted jalapeños. Perfect as a side dish or appetizer for any meal.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside. 2: Add the carrots to the sheet pan, drizzle with oil, and season with cumin, salt, onion powder, and paprika. Toss to coat and roast for 20 minutes, cut-side down. 3: Place the jalapeños on a separate pan, drizzle with olive oil, and roast for 20 minutes, then remove and cool. 4: Remove the carrots from the oven, drizzle with honey, and toss. Place back in the oven for another 15 minutes. 5: Peel the skin off the peppers, then add them to a food processor with the ricotta, feta, lime juice, salt, and pepper. Process until smooth. 6: Spread the dip onto a plate. Top with roasted carrots, scallions, cilantro, feta, honey, and pine nuts.View original recipe