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.