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Roasted Carrot and Avocado Salad
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Brief Description
Carrots seasoned with garlic, cumin, and chile flakes, roasted and served with a citrus sauce and sliced avocado.
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Main Ingredient
carrots
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Category: Vegetables
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Cuisine: Southern
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Prep Time: 30 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
https://cooking.nytimes.com/recipes/12904-roasted-carrot-and-avocado-salad
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Mar 01, 2017
Number of Servings:
Ingredients:
- 3 cloves - garlic peeled
- 1 teaspoons - cumin seeds
- 1 teaspoons - fresh thyme leaves
- 1/4 teaspoons - crushed red chile flakes
- 1 tablespoons - red wine vinegar
- 4 tablespoons - extra virgin olive oil
- 1 pounds - 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
- - Salt and ground black pepper
Directions:
Heat oven to 400 degrees F.
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. Using a hand towel 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 pumpkin seeds. Serve.
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