Roasted Carrots with Dill sauce
Cumin-roasted carrots are served over a creamy dill and sunflower seed sauce, then topped with briny capers and fresh dill for a flavorful, plant-based dish. Perfect as a side, appetizer, or light main, this vibrant recipe is simple to make and full of wholesome ingredients.
Ingredients
Roasted carrots:
- 6-8 medium carrots peeled and cut into sticks
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp salt
Dill sauce:
- ½ cup sunflower seeds toasted on a dry pan
- 1½ cup fresh dill
- juice of ½ lemon
- 2 cloves garlic
- 3 tbsp olive oil
- splash of water to thin the sauce
- salt to taste
Garnish
- 1-2 tsp capers
- extra fresh dill leaves
Instructions
- Start by roasting the carrots. Preheat your oven to 200°C (400°F). Toss the carrot sticks in olive oil, ground cumin, and salt. Spread them out on a baking sheet in a single layer. Roast for 25–30 minutes, until golden and slightly caramelized on the edges.
- Prepare the Dill Sauce. Toast the sunflower seeds, if you haven’t already. You can do this in a dry skillet over medium heat for a few minutes until fragrant and lightly golden. Let them cool. Add the toasted seeds to a blender or food processor along with the dill, lemon juice, garlic, olive oil, and a generous pinch of salt. Blend, adding a splash or two of water to get it moving. The consistency should be smooth but spoonable, similar to hummus. Taste and adjust seasoning as needed.
- Spread a generous layer of the dill sauce on a serving platter or individual plates. Pile the roasted carrots on top. Garnish with capers and a scattering of fresh dill leaves. Enjoy!