Cumin and Coriander Roasted Carrots with Citrus Crema

2 teaspoons Cumin, divided

1 1/2 teaspoons Coriander, Ground

2 teaspoons fresh thyme, minced

1 teaspoon salt

1/2 teaspoon black pepper

4 garlic cloves, minced

1 tablespoon red wine vinegar

1/4 cup olive oil

3 pounds carrots, scrubbed not peeled

1/2 cup sour cream

2 tablespoons orange juice

1 tablespoon lemon juice

1 avocado, cut into thin slices

1 cup pea shoots

2 tablespoons pumpkin seeds

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1. Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil and add 2 tablespoons water to each. Set aside.

2. In a large mixing bowl add the 1 1/2 teaspoons Cumin, Coriander, thyme, salt, pepper, garlic, vinegar, and 1/4 cup olive oil. Whisk to blend.

3. Add the carrots and toss to coat. Split the carrots between the prepared pans, drizzling any extra marinade over the carrots.

4. Cover tightly with foil and bake for 40 minutes or until the carrots are lightly browned and tender.

5. Meanwhile, combine the remaining 1/2 teaspoon Cumin, sour cream, orange and lemon juices in a small bowl. Season with salt and pepper to taste.

6. When carrots are done, drizzle with citrus crema. Top with avocado, pea shoots, and pumpkin seeds.

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