Preheat the oven to 350°. In a small skillet, toast the ground caraway and coriander over low heat, stirring, until fragrant, about 2 minutes. Remove from the heat and stir in the honey.
In another small skillet, toast the whole caraway seeds over low heat, stirring, until fragrant, about 3 minutes. Transfer the toasted seeds to a small bowl and stir in the buttermilk, yogurt, serrano chile and half of the honey mixture. Season with salt and refrigerate.
Spread the carrots on a large baking sheet and season with salt. Toss with the remaining honey mixture and top with the butter. Roast for about 30 minutes, stirring occasionally, until the carrots are tender and slightly charred on the bottom.
Pour the buttermilk dressing onto a platter in a thin layer. Arrange the carrots on the dressing and top with the sprouted beans, sunflower seeds and cilantro. Serve with lime wedges.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: This recipe is wonderful! It will be a new staple in our home. I'm always looking for ways to make ahead recipes. I'll make the yogurt/buttermilk ahead. I'd double the honey mixture. Truly a great carrot recipe. This recipe will make carrots, the new side dish!