smittenkitchen
Spiced Roasted Carrots with Avocado and Yogurt
NYC restaurants’ favorite avocado and spiced carrot salad streamlined as a sheet pan roast with yogurt, salad and crunch (hooray).
👥 4 Servings👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●food processor
- ●whisk
📝 Preparation Steps
1
Heat your oven to 400 degrees F. Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup. Pour 1/4 cup water in bottom of pan (or divide between both).
cup water1/4
2
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground, using an electric spice grinder (i.e. a coffee grinder you don’t mind smelling like spices) or small food processor to do the same, or, if using ground spices, just combining them in the bottom of the large bowl you’re about to use. In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat.
cup olive oil1/4olive oil2 tablespoons
3
Spread carrots, drizzling with any extra marinade, in prepared pans and cover tightly with foil. Roast for ⏱️ 25 minutes covered then remove the foil and roast for ⏱️ 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
4
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small dish with salt and pepper. When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over. Dollop yogurt over the top and sprinkle with seeds. Dig in.
cup olive oil1/4olive oil2 tablespoonslemon juice (from about 1/2 lemon)2 tablespoons
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...