As we approach Easter Sunday I can't help but think about carrots. I know, I know it's a tad predictable, but I just can't help it. Last week we had some friends over for dinner and I was trying to come up with something a little different to serve as a side with the steaks we were grilling. I knew we would have my favorite salad(side note, I leave out the bacon and croutons, but that's just me), but I needed a little something extra on the plate.
Enter roasted carrots!
These carrots have a warm spice and bright flavor and totally fit the bill when I wanted to get away from the roasted potatoes I usually gravitate to when I am not feeling as creative. (BTW... Nothing wrong with a potato!) The hummus sauce adds a lovely creaminess and you can keep it easy by using store-bought hummus or try your hand and hummus from scratch. My go to hummus isthis one from Ina Garten. The thing I love about making hummus from scratch is you can get as creative as you want with fresh (or dried) herbs, spices, or even different beans and veggies.... YUM!
Give these carrots a try when you want a side that is a little different and sure to please. They would be a great addition to your Easter Sunday table. It's even Whole 30 compliant for those times when you choose to comply.
1 teaspoon coriander seeds, crushed (added bonus... crushing these seeds is also a nice little stress reliever LOL)
1/4 cup hummus
juice of a lime
Preheat oven to 400 degrees. In a large bowl, toss carrots with about a tablespoon of olive oil, cumin powder, crushed coriander seeds and salt. Spread evenly onto baking sheet.
Roast for 25 to 30 minutes, stirring once. They should have crispy edges and be browned.
While they are in the oven, stir together hummus and lime juice. Ad a little water if needed to get the consistency you like. Remove carrots from oven, then drizzle with sauce and a sprinkle of chopped cilantro. These carrots can be served straight out of the oven or at room temperature.