A bunch of colorful carrots on a plate.
- 1 bunch Rainbow Carrots
- 1 tbsp Butter
- Slices of toasted almonds, for garnish
- FOR THE SAUCE:
- ½ Lemon, juice
- ¼ cups Heavy cream
- ¼ cups Cream cheese
- Fresh coriander leaves, chopped
Preheat the oven to 220°C (425°F).
Put the carrots on a tray and spread the butter over them. Roast for about 40 minutes, until tender.
For the Creamy Lemon Cilantro Sauce, combine lemon juice, heavy cream (or yogurt), cream cheese and chopped cilantro leaves. Drizzle sauce over carrots and garnish with toasted almond slices. So !