• Prep: 15 min
  • Cook: 30 min
  • 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!

More about The
  • 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
  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.
Bowery Ingredients
The Culinistas
Our chef

Made for Bowery by The Culinistas.

Jill Donenfeld and Tiana Tenet are on a mission to bring us back to the table by making it easier for busy, urban families to access delicious and nourishing home-cooked meals. Their combined culinary experience has produced countless recipes that are now weeknight staples.

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