Roasted Carrots with Avocado and Lime - Bravabod
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Roasted Carrots with Avocado and Lime

Valentina

Cumin-roasted carrots, shaved radish, fennel, creamy avocado, and cilantro, all tossed in olive oil and lime juice. Refreshing and delicious in every bite. Recipe inspired by the Carrot-Avocado Salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 2-4 days


Shopping List
    Carrots
  • 20 medium-sized carrots or rainbow carrots (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • salt and pepper, to taste The Rest
  • 5 small radishes
  • 1/2 medium fennel bulb, stalk removed
  • 5 cup cilantro, chopped
  • 1 avocado, diced
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 425°F.
  2. Step 2: Wash and dry the carrots and cut them into wedges, about 3 inches long. Peeling is optional. Each piece should be about the size of a finger. Toss the carrots with the 2 tablespoons of olive oil.
  3. Step 3: Spread the oiled carrots on a baking sheet in a single layer. Roast for 20 to 25 minutes, turning over halfway through cooking time. They should be caramelized and fork-tender.
  4. Step 4: Transfer the carrots to a large bowl. Add the cumin, turmeric, cayenne, salt, and pepper, and toss to coat. Allow to come to room temperature.
  5. Step 5: Meanwhile, use a vegetable peeler to thinly slice the fennel and radishes. Finely chop any pieces that are too small to peel. Place the peelings and chopped pieces into the bowl with the carrots. Add the remaining cilantro, lime juice, olive oil, avocado, and salt. Stir to combine.
  6. Serve: Enjoy at room temperature.
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Roasted Carrots with Avocado and Lime

PT35M 20 medium-sized carrots or rainbow carrots (about 3 pounds) 2 tablespoons olive oil 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne salt and pepper, to taste 5 small radishes 1/2 medium fennel bulb, stalk removed 5 cup cilantro, chopped 1 avocado, diced 1 lime, juiced 1 tablespoon olive oil 1/2 teaspoon salt Gluten Free Paleo Vegan 6 Servings Ingredients:

6 Servings

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Takes 1 min