Ingredients
- 12 ounces trimmed small carrots with tops
- 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons light sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup chopped toasted unsalted pistachios
- 1 tablespoon chopped fresh cilantro
Nutritional Information
- Calories 118
- Fat 7g
- Satfat 2g
- Unsatfat 5g
- Protein 3g
- Carbohydrate 12g
- Fiber 3g
- Sugars 5g
- Added sugars 0g
- Sodium 190mg
- Calcium 6% DV
- Potassium 8% DV
How to Make It
Step 1
Preheat oven to 425°F. Toss together trimmed small carrots with tops, olive oil, ground cumin, paprika, ground cinnamon, and kosher salt in a bowl. Place carrots on a rimmed baking sheet lined with parchment paper. Bake until tender, about 15 minutes.
Step 2
Combine light sour cream and fresh lime juice in a bowl. Place carrots on a platter; top with sour cream mixture, 1/4 cup chopped toasted unsalted pistachios, and 1 Tbsp. chopped fresh cilantro.