INGREDIENTS - 4 Carrots - 2 tsp EVOO - 1/4 tsp Cumin - 1/4 tsp Salt - 1/4 tsp Ground Pepper - 2 Scallions - 1 Avocado - 1/2 lime - 1/4 cup Sour Cream - 3 tbsp Half & Half - 1/8 tsp Salt - 1/8 tsp Ground Pepper
Peel and cut your carrots.
Chop the scallions.
GIVE YOUR CARROTS A SPRITZ OF EVOO. RUB THE CUMIN MIXTURE AND SEASONINGS OVER THE CARROTS AND ROAST.
4
PREPARE THE AVOCADO CREMA.
TIP
TO ACHIEVE THE ZIG ZAG PATTERN OF THE CREMA ON THE CARROTS, ADD THE AVOCADO MIXTURE TO A ZIPLOC BAG AND CUT THE TIP OFF TO DRIZZLE IT OVER THE VEGGIES.