Name: Mexican Street Carrots
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: Bunch of Carrots (apx. 10 small to medium carrots); 1 tbsp Olive Oil; 1 dash Sea Salt; Un-Brielievable Triangle; 2 tbsp Full-Fat Coconut Milk; 0.50 tsp Garlic Powder; 0.50 tsp Onion Powder; 1 Lime, Juiced; 2 Chives, Chopped

AuthorMargaretCategoryUn-Brie-LievableDifficultyIntermediate

Yields1 Serving

Prep Time10 minsCook Time40 minsTotal Time50 mins

Bunch of Carrots (apx. 10 small to medium carrots)

1 tbsp Olive Oil

1 dash Sea Salt

Un-Brielievable Triangle

2 tbsp Full-Fat Coconut Milk

0.50 tsp Garlic Powder

0.50 tsp Onion Powder

1 Lime, Juiced

2 Chives, Chopped

Preheat the oven to 425 F. Place carrots in a baking dish and drizzle the oil over top.

Toss the carrots until covered in oil and sprinkle with salt.

Place in the oven and bake for 40-45 minutes, until soft, flipping halfway.

Make the sour cream by adding all of the ingredients into a high speed blender or food processor until creamy and smooth. (Ingredients are all in list from 1 softened Un-Brielievable Triangle and below)

Once the carrots are finished they will be soft enough to stick a fork through, effortlessly.

Plate them, drizzle with the sour cream and then top with a lot of cilantro and chives.

You can also sprinkle some smoked paprika and chili powder over the carrots.

Squeeze some lime juice.