These Roasted Carrot Fries with smoky cumin are topped with Avocado Crema for a delicious and quick side dish for dinner. Great new side to try with chicken, beef, tacos, fish, and more!
These Roasted Carrot Fries are amazing! They are seasoned with smoky cumin, scallions, salt and pepper and then roasted in the oven. Then they’re topped with a creamy and tangy Avocado Crema are such a delicious and quick side dish for a family dinner.
The roasting brings out all of the natural sugars in the carrots, so they get this sweet caramelization in the oven which combines with the salty and smoky cumin seasoning so wonderfully. The Avocado crema takes it over the top with a creamy and silky balance. Absolutely a must-make side dish!
Why You Should Try this Recipe!
Carrots are a staple in my house. When all else fails on the veggie front with my girls, I know that I can always pull out some carrots and feel good that they ate something healthy and nutritious with their dinner.
Turning them into ‘carrot fries’ is well, just more fun! Roasting the carrots is great way to change it up and change the flavors a bit to make carrots more exciting. Adding just a hint of cumin gives just a bit of Mexican-inspired smoky flavor that pairs so wonderfully with the Avocado crema.
Add these as a side dish for Easy Birria Tacos with Consomme in the Slow Cooker!
Or how about serving them with Mushroom Stuffed Flank Steak with Goat Cheese and Basil?
Or how about with a casserole instead of a side salad? They would go great with this Ground Chicken Taco Casserole Recipe with Black Beans!
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Time Saving Prep Steps for Carrot Fries
You are busy, so these are the steps you can do a day or two in advance to prepare food ahead! (See the recipe below for more details)
For this super easy recipe, you can prepare the cumin, salt, and pepper mixture ahead of time, by just mixing it in a baggie or a small bowl and covering it until ready to use. In fact, I like to make this in a bigger batch and store it for use in a variety of roasting adventures…roasted chickpeas, roasted cauliflower steaks, roasted broccoli…the list goes on! It’s a 1:1:1 mixture, so you can measure out a 1-2 tablespoons each of cumin, salt, and pepper and then use a pinch here and a pinch there.
Next, prepare the carrots, by peeling them and then cutting them into equal size sticks, about 3 inches in length.
Last, you can finely slice the scallions, separating the whites from the greens. The whites will get roasted with the carrots and the greens are used to garnish and give a fresh burst of flavor.
Cooking your Carrot Fries and Making the Crema
Arrange the carrots in a single layer on a pan lined with aluminum foil for easy clean up. Drizzle or spray with Extra Virgin Olive Oil. I love my Sonica Organics Oil Sprayer for this because it is non-aerosol (no toxins and propellants) and is so easy to pump, then spray.. Then sprinkle with the salt, pepper, and cumin mixture. Toss and rub the seasoning and oil all over each of the carrots.
Spread the carrots out on the pan so that they are not touching. Sprinkle the Scallion whites over top. Roast in the over for 30 minutes or until fork tender.
To make the avocado crema, place the avocado, sour cream, juice from half the lime, half and half (or milk), salt and pepper into a food processor. Pulse and then blend until smooth.
To make a pretty zig zag pattern with the Avocado Crema over the carrots, simply transfer the crema to a plastic baggie and snip off the very tip of a bottom corner.
Using the baggie, squeeze the avocado crema over the carrots in zig zag pattern or any pattern you want! Sprinkle with the green scallion slices.
ENJOY!
😍 Carrie
Roasted Carrots with Cumin and Avocado Crema
Ingredients
Carrots
- 4 Carrots, large
- 2 teaspoon Extra Virgin Olive Oil
- ¼ teaspoon Cumin
- ¼ teaspoon Salt
- ¼ teaspoon Fresh Ground Pepper
- 2 Scallions
Avocado Crema
- 1 Avocado
- ½ Lime
- ¼ Cup Sour Cream
- 3 Tbls Half n Half Milk will work too
- ⅛ teaspoon Salt
- ⅛ teaspoon Fresh Ground Pepper
Instructions
Prep Ahead
- Peel carrots and cut them into equal size sticks – approximately 3 inches in length.
- Slice scallions and separate the whites from the greens.
- If you are prepping a day or more in advance, place the carrots scallion whites and greens into 3 separate baggies and store in the fridge.
- You can also prepare the salt, pepper, and cumin mixture in a baggie and set aside.
Cook and Finish
- Preheat oven to 400 degrees F.
- Arrange the carrots in a single layer on a pan lined with aluminum foil for easy clean up. Drizzle or spray with Extra Virgin Olive Oil. Then sprinkle with the salt, pepper, and cumin mixture. Toss and rub the seasoning and oil all over each of the carrots. Spread the carrots out on the pan so that they are not touching. Sprinkle the Scallion whites over top.
- Roast in the over for 30 minutes or until fork tender.
- To make the avocado crema, place the avocado, sour cream, juice from half the lime, half and half (or milk), salt and pepper into a Blender. Pulse and then blend until smooth.
- To make a pretty zig zag pattern with the Avocado Crema over the carrots, simply transfer the crema to a plastic baggie and snip off the very tip of a bottom corner. Then squeeze the crema over the carrots.
- Sprinkle with the sliced scallion greens. Enjoy!!
Leave a Reply