Dips & Dressings

Carrots with Citrus and Bowery Cilantro Sauce

Prep: 15 minutes | Cook: 30 minutes Serves 4

These roasted carrots get a pick-me-up from a sweet and salty marinade and a zesty cilantro sauce. Carrot tops hold a lot of flavor, so don’t forget to save them for garnish!

  • 2 bunches carrots, peeled, cut into 2-inch pieces plus leaves for garnish
  • ¼ cup honey
  • ¼ cup plus 2 tablespoons olive oil, divided
  • 1½ teaspoons ground cumin, divided
  • 1 teaspoon onion powder, divided
  • ¾ teaspoon cayenne, divided
  • 1 small yellow onion, peeled, sliced
  • 2 cups Bowery Cilantro plus leaves for garnish
  • 1 tablespoon lime zest
  • 3 tablespoons lime juice
  • kosher salt and freshly ground pepper
Recipe Preparation
  1. Preheat the oven to 400ºF.
  2. In a large bowl, toss carrots with honey, 2 tablespoons oil, 1 teaspoon cumin, ½ teaspoon onion powder, and ½ teaspoon cayenne and season with salt and pepper. Transfer the carrots onto a parchment paper lined sheet tray and roast until tender, 30 to 40 minutes.
  3. In a sauté pan, heat 2 tablespoons of oil. Add onion and sweat until translucent, 12 to 15 minutes. Add the remaining ½ teaspoon cumin, remaining ½ teaspoon onion powder, and remaining ¼ teaspoon cayenne and season with salt and pepper. Cook until fragrant, 2 minutes. Set aside and let completely cool.
  4. In the base of a high-speed blender, add the cooled onions, Bowery Cilantro, lime juice and zest. While the motor is running, stream in the remaining 2 tablespoons of oil. Season with salt and pepper.
  5. Spoon the cilantro sauce evenly on the bottom of a serving platter. Pile the roasted carrots on top and garnish with the carrot top leaves and cilantro.