Roasted Carrots with Pistachios, Pomegranate, and Parsley with a Spicy Crema
Serves 4

Sweet, savory, nutty, and creamy, this side dish will pair with almost any main course. Earthy carrots are peeled and roasted until their edges are slightly sticky and caramelized. Carrots are then topped with a drizzle of cool and spicy crema, crunchy pistachios, juicy pomegranate arils and fresh parsley, offering enhanced flavors and textures to bring this dish over the top.

Roasted Carrot Ingredients:
1 lb carrots, peeled, halved or quartered lengthwise to create thin sections
2 tablespoons butter, melted
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper 
1/4 teaspoon cumin
1/4 teaspoon turmeric

Spicy Crema Ingredients:
1/2 cup sour cream
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1 tablespoon fresh dill
1/4 teaspoon cayenne
Zest of one lemon
1 tablespoon lemon juice

Toppings:
Toasted pistachios
Pomegranate arils
Chopped parsley

Directions:
1. Preheat the oven to 375°F. 
2. In a large bowl, toss carrots with the butter, olive oil, garlic, salt, pepper, cumin, turmeric until coated. Spread the carrots evenly over the baking sheet, scraping any remaining seasonings out of the bowl and on top of the carrots.
3. Roast for 20-25 minutes, until the carrots are tender and slightly caramelized on the edges. 
4. While the carrots are roasting, combine the crema ingredients together in a wide mouth jar.
5. Plate roasted carrots on a serving platter, spoon warm crema over the carrots and sprinkle with pistachios, pomegranates, and parsley.