Best 2 Roasted Carrots With Avocado Recipes

**Roasted Carrots with Avocado: A Symphony of Flavors**

Indulge in a culinary delight with our roasted carrots with avocado recipe, a tantalizing dish that blends sweet, savory, and creamy textures. This simple yet elegant dish showcases the natural flavors of fresh carrots, roasted to perfection and complemented by the rich, velvety texture of ripe avocados. Drizzled with a zesty lime dressing, this dish is a symphony of flavors that will tantalize your taste buds. Our collection also includes variations to cater to diverse preferences, such as a spicy roasted carrots with avocado and feta recipe, adding a piquant kick, and a refreshing roasted carrots with avocado and orange salad recipe, bursting with citrusy goodness. Get ready to embark on a culinary journey with our roasted carrots and avocado recipes, promising a delightful experience with every bite.

Let's cook with our recipes!

ROASTED CARROT AND AVOCADO PANZANELLA

Roasted Carrot and Avocado Panzanella image

Provided by Justin Chapple

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

1 pound sourdough bread, cut or torn into bite-size pieces
3/4 cup extra-virgin olive oil (divided)
Kosher salt and freshly ground black pepper
1 1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds, crushed
2 teaspoons cumin seeds
1 orange, cut into wedges
1 lemon, halved
1/3 cup champagne vinegar
1 shallot, minced
1 1/2 tablespoons Dijon mustard
4 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups watercress, thick stems removed

Steps:

Preheat the oven to 400 degrees F.
On a large rimmed baking sheet, toss the bread with 1/4 cup of the olive oil and season generously with salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.
Meanwhile, in a large bowl, toss the carrots, 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season generously with salt and pepper and toss to mix. Spread on two large rimmed baking sheets and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.
In a small bowl, whisk together the vinegar, shallot, mustard, and the remaining 6 tablespoons olive oil. Season the vinaigrette with salt and pepper.
On a large serving platter or in a serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the watercress, season with salt and pepper, and toss to mix. Serve at room temperature.

ROASTED CARROT AND AVOCADO SALAD

Roasted Carrot and Avocado Salad image

In 2012, carrots, those little spark plugs in a salad or a stew, were having a moment. Chefs across the country were showcasing handsome, meaty specimens in a rainbow of colors, dressed and garnished without a sliver of meat or fish. Well, maybe a touch of bacon. This salad begins with carrots roasted in a spicy paste. It's finished with smooth avocado, sprouts, sour cream and pumpkin seeds.

Provided by Florence Fabricant

Categories salads and dressings, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red chile flakes
Salt and ground black pepper
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
1 pound medium-size carrots peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted, peeled and cut in thin wedges
1 1/2 cups packed radish or other sprouts
3 tablespoons sour cream
3 tablespoons roasted hulled pumpkin seeds

Steps:

Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 26 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 676 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

Choosing the right carrots: Select firm, medium-sized carrots with no blemishes or cracks. For the best flavor and texture, look for young, spring carrots.
Preparing the carrots: Scrub the carrots thoroughly to remove any dirt or debris. Trim the ends and cut the carrots into 2-inch pieces. You can also leave them whole if preferred.
Seasoning the carrots: Toss the carrots with olive oil, salt, and pepper. You can also add other herbs and spices to taste, such as garlic powder, cumin, or thyme.
Roasting the carrots: Preheat the oven to 425°F (220°C). Spread the carrots in a single layer on a baking sheet. Roast for 20-25 minutes, or until the carrots are tender and slightly browned.
Adding the avocado: Once the carrots are roasted, remove them from the oven and let them cool slightly. Slice the avocado and add it to the carrots. You can also add other toppings, such as crumbled feta cheese, chopped cilantro, or a drizzle of balsamic glaze.

Conclusion:

Roasted carrots with avocado is a simple yet flavorful dish that is perfect for any occasion. The carrots are roasted until tender and slightly caramelized, while the avocado adds a creamy richness. This dish is a great way to enjoy the natural sweetness of carrots and the healthy fats of avocado. It is also a versatile dish that can be served as a side dish, main course, or snack. With its vibrant colors and delicious flavor, roasted carrots with avocado is sure to be a hit at your next gathering.