Mexican Street Style Roasted Carrots are a healthy, easy alternative to Elote grilled corn on the cob. The carrots are coated in delicious Mexican spices and topped with a simple and delicious cilantro lime crema. Ready in 30 minutes, these carrots make the perfect side dish to any Mexican meal!
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Don’t get me wrong – I LOVE elote street style corn on the cob, but I don’t always have the time to husk corn and grill it. This recipe satisfies all those yummy Mexican flavors but with carrots instead! This recipe is so fast and simple you will surprise yourself and leave plenty of time to focus on the main dish.
Ingredients for Mexican Street Style Roasted Carrots
Carrots
- carrots
- ground cumin
- chili powder
- dried oregano
- garlic powder
- smoked paprika
- brown sugar
- olive oil
Cilantro Lime Crema
- plain Greek yogurt
- mayonnaise
- lime juice and zest
- garlic
- fresh cilantro
- Cotija cheese
- jalapeno
Here’s what else you’ll need:
- cutting board and knife
- large baking sheet
- small mixing bowl and spoon
- spatula
- measuring spoons
How to Make Mexican Street Style Roasted Carrots
This recipe is a perfect side dish for a Mexican meal like Modelo and Citrus Marinated Steak with Chimichurri. It comes together so quickly with barely any steps. Here’s a quick breakdown of how to make these addicting carrots:
- Prep the carrots
- Mix the spices
- Season the carrots
- Roast the carrots
- Make the sauce
- Serve and enjoy
More Carrot Recipes
- Easy Vegan Massaman Curry
- Curried Shepherd’s Pie
- Coconut Curry Chicken Noodle Soup
- Cheesy Rice and Vegetable Casserole
- Italian Beans and Greens Soup with Sausage
Let me know how your Mexican Street Style Roasted Carrots turn out in the comments below! I can’t wait to hear from you!
Mexican Street Style Roasted Carrots
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
Mexican Street Style Roasted Carrots are a healthy, easy alternative to Elote grilled corn on the cob. The carrots are coated in delicious Mexican spices and topped with a simple and delicious cilantro lime crema. Ready in 30 minutes, these carrots make the perfect side dish to any Mexican meal!
Ingredients
- 1 lb (about 6 total) large carrots, peeled then sliced lengthwise
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
Cilantro Lime Crema
- 1/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/2 tsp lime zest
- juice of 1/2 a lime
- 1 garlic clove, minced
- 1/4 cup fresh cilantro (plus more for garnish), roughly chopped
- 2 tbsp Cotija cheese
- 1 jalapeno, sliced (optional garnish)
Instructions
- Prep the carrots: Preheat oven to 450°F. Arrange carrots in a single line on a baking sheet lined with parchment.
- Mix the spices: In a small bowl, mix together all of the spices (cumin, brown sugar, chili powder, oregano, garlic powder, smoked paprika).
- Season the carrots: Drizzle carrots with olive oil then pour the spice mixture evenly over the carrots. Use your hands to rub the spices over all sides of each carrot.
- Roast the carrots: Roast the carrots for 16 minutes, flipping halfway. Check for doneness by inserting a fork into a carrot (it should go through with ease). While the carrots are roasting, prepare the sauce.
Cilantro Lime Crema
- Make the sauce: In a small bowl combine Greek yogurt, mayonnaise, lime zest and juice, garlic and cilantro.
- Serve and enjoy: Transfer the carrots to a large serving plate. Drizzle the crema over the carrots then top with Cotija cheese, fresh cilantro and jalapeno. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 2 carrots
- Calories: 328
- Sugar: 9g
- Sodium: 313mg
- Fat: 27g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
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