Have you ever tried elote? This #Mexican street food antojito (little craving) is usually made from fresh cooked corn, slathered with mayo and sprinkled with lime, shredded queso cotija and chili. This #plantbased elote remake with roasted carrots did not disappoint.
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.
Ingredients
Directions
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.