With Thanksgiving two days away, I realize most of you have already planned your menus and are not going to add these mind-blowingly good roasted Mexican Street Carrots (although you should).
If you’re a planner like me, however, they stand a chance. It goes a little something like this. I spend hours thinking about what I’d like to make but really the final decision comes down to the day before, when I go to the Farmer’s Market and see what looks absolutely irresistible. My guess is there will be some beautiful baby carrots with my name on them, and if so, I’m absolutely making these roasted Mexican Street Carrots.
The DL on Roasted Mexican Street Carrots
So you know how we love, luv, luvr, Mexican street corn right? Well that’s basically what’s going on here..but you know, with tender roasted baby carrots (preferably the ones in all the gorgeous colors).
First step is to roast a head of garlic (see recipe for how to do that, but really very simple). This is going to be the base for the creamy dressing that gets generously drizzled on top. Of course lots of lime goes in the dressing too with some sour cream, cumin, chili powder, and smoked paprika for that good sultry flavor.
Once the carrots are just tender, but certainly not mushy, transfer them to a serving platter and spoon the dressing over the top, then on goes the soft, crumbly queso fresco, a good handful of fresh, chopped cilantro, a sprinkle of Cotija cheese for tang, and toasted cumin seeds to finish.
I hope you all have the BEST Thanksgiving ever! If you need more veggie side dish inspiration here ya go:
- Beet and Persimmon Salad with Candied Peanuts and Smoked Paprika-Orange Dressing
- Warm Cauliflower with Cumin Vinaigrette
- Roasted Sweet Potatoes with Ginger and Scallions
- Sweet and Sour Braised Cabbage
Roasted Street Carrots
These Roasted Mexican Street Carrots are just like everyone’s favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4-6 servings 1x
For the Dressing:
- 1/2 cup sour cream
- juice of 1 lime
- 3 cloves roasted garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
For the Carrots:
- 2 bunches carrots, peeled, ends trimmed and cut in half if large
- 1 tablespoon olive oil
- 1/4 cup queso fresco
- 1/4 cup chopped cilantro
- 1 tablespoon cotija cheese
- 1/2 teaspoon toasted cumin seeds
- Heat oven to 425°F and arrange a rack at the top of the oven.
To Make the Dressing:
- Combine all ingredients in the bowl of a food processor. Blend on high until smooth.
To make the Carrots:
- Toss carrots in olive oil on a baking sheet. Sprinkle with salt and pepper and roast until tender, about 15 minutes. You can run them under a hot broiler for a minute or two to get some charred bits if you’d like.
- Transfer to a large serving platter or plate. Drizzle with a few tablespoons of dressing and sprinkle with the cheeses, cilantro, and cumin seeds. Serve immediately with extra dressing on the side.
To make roasted garlic, heat oven to 400°F. Slice off the top 1/4 of a head of garlic with a serrated knife to expose some of the cloves. Place in a piece of foil large enough to cover and drizzle with olive oil and season with salt and pepper. Wrap tightly with the foil and place in an oven-safe pan. Roast until cloves are soft, about 30 minutes. Remove, let cool, then peel off the papery skin. Roasted garlic will keep for 1 week in the fridge.
One last thing…
What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.
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