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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. #roastcarrots #vegetarian #holidayside #easyside #carrots #Mexican #thanksgiving #roastedcarrots

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.

Ingredients

Scale

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

Instructions

  1. Heat oven to 425°F and arrange a rack at the top of the oven.

To Make the Dressing:

  1. Combine all ingredients in the bowl of a food processor. Blend on high until smooth.

To make the Carrots:

  1. 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.
  2. 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.

Notes

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.