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Roasted Carrots with a Cumin and Walnut Brown Butter Sauce

Roasted carrots are served with a cumin walnut brown butter sauce, goat cheese, tamarind date chutney, and lime juice.
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Servings: 4 people (as a side dish)
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Indian Fusion
Ingredients Method Notes

Ingredients
  

  • 8 medium carrots scrubbed clean and cut lengthwise
  • 3 tbsp unsalted butter
  • 1 tsp cumin seeds
  • ¼ cup walnuts roughly chopped
  • 1 oz goat cheese crumbles
  • 3 tbsp tamarind date chutney (I prefer the Swad brand's chutney for this)
  • 1 finger lime caviar (this can be replaced with the juice of half a lime)

Method
 

  1. Preheat your oven to 400° F.
  2. Wash your carrots and lay them out on a baking tray lined with parchment paper. If your carrots are thicker than ½ an inch, cut them lengthwise.
  3. Melt 3 tbsp of unsalted butter in a small sauce pan on medium heat. Let it cook, stirring occasionally until it starts to turn golden brown. Then add in the cumin seeds and walnuts and keep cooking it until it turns a dark caramel color.
  4. Drizzle about ⅔ of the browned butter over the carrots, but try to make sure none of the cumin seeds or walnuts are drizzled over. We want to save these to garnish at the end along with a little bit of the butter.
  5. Mix the carrots up to make sure they are coated evenly in butter, then lay them out and drizzle with salt to taste. Make sure the carrots aren't touching each other in the tray to ensure a more even roast. Place them in the oven for 40 minutes, flipping them halfway through.
  6. Once the carrots are roasted and slightly browned, plate them and drizzle over the tamarind-date chutney, the finger lime caviar or lime juice, goat cheese crumbles, and the rest of the brown butter with the walnuts and cumin seeds. You can add sea salt flakes as well to taste. Toss it all up and serve warm!

Notes

  • If you want crispier carrots, cut them into small pieces. I like them a little softer for this dish as it helps balance out the crunch from the walnuts. 
  • I like leaving a little but of the green tops of my carrots on but you can certainly trim these off if you'd like. 
  • If you want more of a ~saucy~ dish, double the amount of butter.