I’m serving up these Oven Roasted Mexican Carrots elote style. Similar to how you’d dress grilled street corn, these delicious tender carrots are topped with lime, crumbled cheese, jalapenos and cilantro. So crazy good!
Arrange carrots on baking sheet and drizzle with olive oil, toss with chili powder and cumin, and season with salt & pepper.
Roast 15-20 minutes, until tender when pierced with a fork.
Meanwhile, combine lime juice, jalapeno, garlic and honey in a small bowl. Season with salt and pepper, to taste.
Arrange carrots on a serving platter and drizzle with sauce. Sprinkle with cilantro and crumbled cheese.
Serve hot or at room temperature. Enjoy!
Notes
You can roast the carrots up to three days ahead of time. When you're ready to eat, you can serve them at room temperature, or pop them in the microwave for about 1 minute. Then, top them with the sauce and cheese and enjoy!