This Roasted Carrots with Creamy Hummus Sauce spring side dish from Sabra Canada is a lighter option to pair with roasts or other decadent main course. The recipe features heirloom carrots, a vibrant vegetable that has powerful anti-inflammatory antioxidants.
1 lb multi coloured carrots peeled, cut into 1/2" thick pieces
1 tbsp extra virgin olive oil
1 tbsp unsalted butter melted
1 tsp cumin
1/2 tsp za’atar
1 tbsp honey
Pinch of fleur de sel
Coconut Hummus Sauce
1 container of Sabra Classic Hummus
1/2 cup coconut milk
1/2 tsp cumin
Juice of 1/2 lemon to taste
Salt and pepper to taste
3 tbsp crumbled feta cheese
3 tbsp pomegranate arils
3 tbsp pistachios shelled and crushed
3 tbsp parsley minced
Combine the carrots with the oil, butter, cumin and za’atar in a baking dish or baking sheet and roast for 20 to 23 minutes in a preheated 425F. Roast till the carrots are crisp tender, a fork inserted into the middle of has a little bit of resistance.
Remove the pan and drizzle the carrots with honey. Return the baking dish to the oven for an additional 5 to 7 minutes, or until the carrots are tender and gently caramelized. Sprinkle with fleur de sel. Keep warm.
Meanwhile, in a small saucepan, mix together the Sabra Classic Hummus, coconut milk, cumin, lemon juice and salt and pepper. Stir on medium low heat until smooth and warm.
When ready to serve, smear some of the sauce onto the bottom of a serving platter or tray. Top with the carrots. Garnish with the feta cheese, pomegranate arils, pistachios, and parsley and serve the remaining sauce on the side.
If you are in Canada you can win 5 coupons by entering the giveaway through the rafflecopter below before May 18th. Please leave comments and follow my social media networks to be eligible to win.
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2017 unless mentioned. Please Ask First