Instructions:

1. Melt butter and season with salt, pepper, onion powder and garlic powder. Toss carrots with butter mixture and roast at 400 for 15 to 20 minutes depending on the size of your carrots. Keep checking for tenderness after the first 15 minutes.

2. While carrots are roasting, sautee onion and jalapeno in a little olive oil and butter. Season with salt and pepper.

3. Add in corn and beans and heat through.

4. When the corn is ready toss beans/corn with cilantro, top with carrots, more cilantro and drizzle with crema. Note: if you cannot find crema, thin sour cream with milk or water.

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