Roasted Carrot And Avocado Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

ROASTED CARROT AND AVOCADO SALAD



Roasted Carrot and Avocado Salad image

Make and share this Roasted Carrot and Avocado Salad recipe from Food.com.

Provided by sofie-a-toast

Categories     Avocado

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb carrot, peeled and cut into two-inch segments (angled if you're feeling fancy)
3 tablespoons olive oil, divided
1/2 teaspoon ground cumin
coarse salt & freshly ground black pepper
1/2 an avocado, pitted and sliced
1/2 lemon (juice of)

Steps:

  • Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like. (We like a lot. Especially with sweet things like carrots.).
  • Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots. Our heftier chunks took over 30.
  • Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.

Nutrition Facts : Calories 119.5, Fat 9.4, SaturatedFat 1.3, Sodium 53.9, Carbohydrate 9.2, Fiber 3.4, Sugar 3.8, Protein 1.1

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

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.

ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING



Roast Carrot and Avocado Salad with Orange and Lemon Dressing image

If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.

Provided by Jamie Oliver

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 17

1 pound medium mixed colored carrots, with their leafy tops
Sea salt
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
4 (1/2-inch thick) slices ciabatta or other good-quality bread
2 handfuls interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
2 bunches watercress
2/3 cup sour cream
4 tablespoons mixed seeds, toasted

Steps:

  • Preheat the oven to 350 degrees F.
  • Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
  • These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
  • While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
  • Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
  • Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.

CARROT, AVOCADO, AND ORANGE SALAD



Carrot, Avocado, and Orange Salad image

Provided by April Bloomfield

Categories     Salad     Garlic     Side     Vegetarian     Lunch     Avocado     Carrot     Spring     Healthy     Vegan     Cumin     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

4 medium garlic cloves, smashed and peeled
Maldon or another flaky sea salt
1 1/2 teaspoons cumin seeds, toasted and ground
1 1/2 teaspoons coriander seeds, toasted and ground
1 to 1 1/2 teaspoons crumbled dried pequin chilies or red pepper flakes
1/4 cup plus 2 tablespoons extra virgin olive oil
30 or so similarly sized (each about the size of your pointer finger) young carrots, not peeled, 1/2 inch of the green tops left on
3 tennis-ball-sized oranges
3 ripe Hass avocados, chilled
2 tablespoons freshly squeezed lemon juice
A handful of small, delicate cilantro sprigs

Steps:

  • Preheat the oven to 400°F.
  • Pound the garlic with a healthy pinch of salt in a mortar until you have a wet, fairly smooth paste. (You can also do this on a cutting board, chopping and mashing and chopping and mashing until you're satisfied.) Put the paste in a large mixing bowl. Add the cumin, coriander, chilies, and 1/4 cup of the olive oil and stir well, then add the carrots and toss well so they're coated with the oil and spices. Sprinkle on 3 healthy pinches of salt, crushing the grains with your fingers as you add them, and toss again.
  • Put the carrots in a large shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly on top of the carrots. Pour 1/4 cup water into an empty spot in the casserole (you don't want to wash off the tasty oily stuff) and tilt the dish so the water spreads across the bottom.
  • Cover the dish tightly with foil and put it in the oven. Cook the carrots for 25 minutes. Take off the foil and keep cooking until the carrots are lightly browned, and about as tender and creamy as avocado flesh, but not so soft that they threaten to fall apart, about 35 minutes more.
  • While the carrots are roasting, segment the orange as you would a lemon. Squeeze the membranes into a small bowl to release the juice. Set it aside.
  • When the carrots are done, take the dish out of the oven and let it sit until the carrots have cooled a bit but are still warm.
  • Meanwhile, take the avocados from the fridge. Halve them lengthwise, remove the pits, and peel the halves. Cut the flesh lengthwise into slices about the same size as the carrots-the slices should be sturdy enough that they don't break up when you toss them.
  • Put the avocado slices in a large mixing bowl and add the reserved orange juice, the lemon juice, the remaining 2 tablespoons olive oil, and a healthy pinch or two of salt. Toss gently and well with your hands. Push the avocado to one side of the bowl. Add the carrots a handful at a time, scraping and tossing them in the beautiful green liquid in the bowl before adding the next handful. Make sure to scrape out and add all the garlicky spices left in the baking dish. Toss it all together gently, being careful not to break the avocado slices.
  • Stack the carrots, avocado, and orange segments on a platter or in a serving bowl so they're facing this way and that. Top with the cilantro and serve right away.

ROASTED CARROT & AVOCADO SALAD WITH CITRUS DRESSING



Roasted Carrot & Avocado Salad With Citrus Dressing image

This recipe is slightly adapted from Jamie Oliver's "Jamie at Home" cookbook and television series. It's a bit involved, but well worth it for a delicious and different main meal salad with a fabulous mixture of interesting tastes and textures. This would be perfect to serve to visiting vegetarians - as not even the meat eaters will feel deprived. Jamie uses a mix of differently coloured carrots, but I could only get orange ones and that was fine. I did try adding in some parsnips, but I wasn't happy with that addition, and will just stick to carrots in future. For a main meal, I'd recommend 3 medium sized carrots each. Don't worry too much about the quantities - use whatever quantities you prefer - adjusting to your own taste.

Provided by Kookaburra

Categories     Vegetable

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 21

500 g carrots, approximately (allow 3 carrots per person for a main meal)
1 orange, halved
1 lemon, halved
1 tablespoon red wine vinegar
extra virgin olive oil
sea salt, crushed
fresh ground black pepper
2 teaspoons whole cumin seeds
1 -2 small dried chilies, crumbled or 1/2 teaspoon fresh chili pepper, minced
sea salt
fresh ground black pepper
2 -4 garlic cloves, peeled and finely sliced
4 sprigs fresh thyme leaves, picked (about 1 tablespoon of leaves)
extra virgin olive oil
2 tablespoons red wine vinegar
3 ripe avocados
4 -6 slices bread (Jamie used ciabatta, I used Turkish bread, any good quality bread will do)
mixed salad green (I just used rocket, arugala)
3/4 cup sour cream
4 tablespoons mixed seeds (I used sunflower seeds and pepitas)
extra virgin olive oil

Steps:

  • Don't peel the carrots.
  • First, make the herb and spice paste for the carrots.
  • In a mortar, combine the cumin seeds, chilli, salt and pepper and smash up with a pestle. Add the garlic and thyme leaves and pound until you have a paste-like consistency. Now add just enough extra virgin olive oil to cover the paste, together with 2 tablespoons of red wine vinegar. Mix together.
  • Preheat oven to 180C (350F).
  • Cook carrots in boiling, salted water for about 10 minutes or until almost cooked - run a sharp knife into one and it should push through without too much resistance.
  • Drain carrots, pat dry with kitchen paper, and put into a roasting tin.
  • Pour the spice paste mixture over the carrots and rub in well with your hands.
  • Place the roasting tin in the oven and bake carrots for 30 minutes, then add the orange and lemon halves to the tin.
  • Bake for another 15-30 minutes until carrots are well roasted and the skins are golden brown.
  • (Jamie puts the fruit and the carrots in together, and roasts the lot for 30 minutes. I found this wasn't long enough to get the carrots well roasted and when I left them in longer, the orange and lemon dried out a bit - so the above method is my compromise.).
  • While the carrots are roasting, halve the avocados, remove the seeds, scoop out the flesh and cut into wedges.
  • Place avocado wedges into a large mixing bowl or salad bowl.
  • Heat a medium sized frying pan over a medium heat on the stove and add the seeds. Toast seeds in the frying pan, tossing frequently, until lightly browned. Remove to a small bowl until needed.
  • In the same pan, add a good couple of swigs of olive oil and toast your bread slices on both sides. Remove to a plate until needed.
  • Now, remove the roasting tin from the oven.
  • Using a pair of tongs, squeeze the roasted orange and lemon halves into a bowl (don't worry if some pulp falls out too).
  • Add an equal amount of extra virgin olive oil to the bowl along with a tablespoon of red wine vinegar, and season with some crushed sea salt and freshly ground black pepper and mix well.
  • Add the roasted carrots to the avocados in the bowl and pour over the dressing.
  • Now roughly tear up the toasted bread slices and add to the salad.
  • Add the mixed greens and toss the lot together.
  • Divide salad between four plates or bowls, spoon a dollop of sour cream on the top of each, sprinkle with the toasted seeds and finish with a little drizzle of extra virgin olive oil.

More about "roasted carrot and avocado salad recipes"

ROASTED CARROT AND AVOCADO SALAD RECIPE | MYRECIPES
roasted-carrot-and-avocado-salad-recipe-myrecipes image
2012-10-15 3 (6-oz.) packages microwave-in-bag baby rainbow carrots with tops, cut in half lengthwise. 2 lemons, halved. 1 orange, halved. 2 garlic …
From myrecipes.com
Servings 6-8
Total Time 1 hr 10 mins
  • Preheat oven to 425°. Toss together first 7 ingredients in a 15- x 10-inch jelly-roll pan. Drizzle with 2 Tbsp. olive oil, and sprinkle with 1/2 tsp. salt; toss to coat. Bake 25 minutes or until lightly browned, stirring occasionally. Cool to room temperature (about 30 minutes).
  • Meanwhile, cook all seeds in a small skillet over medium-low heat, stirring constantly, 4 to 5 minutes or until toasted. Remove from heat; cool completely (about 15 minutes).
  • Squeeze juice from roasted lemon and orange halves into a large bowl; stir in vinegar and remaining 1/2 tsp. salt. Slowly whisk in remaining 6 Tbsp. olive oil until blended; reserve half of dressing. Toss carrots, salad greens, and red onion with remaining dressing in bowl. Arrange greens on a serving platter or individual plates; top with avocado. Drizzle with crema; sprinkle with toasted seeds. Serve with reserved dressing.


ROASTED CARROT & AVOCADO SALAD RECIPE | HELLOFRESH
roasted-carrot-avocado-salad-recipe-hellofresh image
2015-04-15 1. Preheat oven to 400 degrees. In a medium pot, bring 2 1/2 cups water to a boil with the farro, stock concentrate and a large pinch of salt. Once …
From hellofresh.com
Cuisine Mediterranean
Calories 746 per serving
Total Time 45 mins


THE BEST ROASTED CARROT AND AVOCADO SALAD EVER
the-best-roasted-carrot-and-avocado-salad-ever image
Preheat oven to 400ºF. Peel the carrots and cut them into ½ inch pieces. In a bowl mix the ground cumin, red pepper flakes, garlic, ½ teaspoon of salt and 1 ½ tablespoon of olive oil.
From paleogrubs.com


ROASTED CUMIN CARROT, RADISH, AVOCADO SALAD - SALT AND WIND
Instructions. Heat oven to 400°F and arrange a rack in the middle. Place carrots on a rimmed baking sheet, drizzle with 1 tablespoon of the olive oil to coat, add the cumin seeds, thyme leaves, and some salt and pepper and toss to thoroughly coat. …
From saltandwind.com


ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING RECIPE BY …
2013-02-28 Preheat the oven to 375 degrees. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan. In a mortar, crush the cumin seeds, chile de árbol, ½ teaspoon of salt, and ¼ teaspoon of pepper.
From thedailymeal.com


HUCKLEBERRY’S ROASTED CARROTS WITH AVOCADO RECIPE - LOS ANGELES …
2014-09-04 1 large avocado. 1. Heat the oven to 425 degrees. 2. Peel the carrots and cut into one-half-inch-thick pieces. Toss with just enough olive …
From latimes.com


AVOCADO & ROASTED CARROT SALAD | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. Place half of one avocado in a medium bowl and mash with a fork until smooth. Whisk vinegar, oil, salt, oregano, and pepper into mashed avocado; set aside. In a very large bowl combine greens, remaining avocados, carrots, green onions, and queso fresco. Add dressing mixture and toss to combine.
From bhg.com


CARROT-AVOCADO SALAD RECIPE - KAY CHUN | FOOD & WINE
On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning …
From foodandwine.com


ROASTED CARROTS WITH AVOCADO & FETA VINAIGRETTE RECIPE
Sprinkle with kosher salt and next 3 ingredients; toss to coat. Place carrots in a lightly greased jelly-roll pan. Bake 15 to 20 minutes or until tender, stirring halfway through. Advertisement. Step 2. Stir together shallot and vinegar. Add salt and pepper to …
From myrecipes.com


ROASTED CARROT + AVOCADO SALAD RECIPE - UNPEELED JOURNAL
Preheat the oven to 400°F. Grease or line with parchment a half-sheet pan. While the carrots are boiling, use a food processor or mortar and pestle to mix the garlic, coriander seeds, red pepper flakes, thyme, 1 1/2 teaspoons salt, 1/4 cup olive oil, red wine vinegar, and a dozen turns of fresh black pepper. Set aside.
From unpeeledjournal.com


ROASTED CARROT AND AVOCADO SALAD
Add the carrots and toss to combine. Spread the carrots into a single layer on a baking sheet lined with parchment paper and roast for 25 minutes or until fork tender. Remove from the oven and let cool slightly. In a large bowl, place the avocado, arugula or …
From mynaturalclinic.com


ROASTED CARROTS & AVOCADO SALAD – GO RAW
Cover carrots with foil and roast for 10 min. Remove the foil cover and roast for another 25-30 minutes, until slightly caramelized on the outside. In a blender combine all dressing ingredients and blend until smooth. Salt and pepper to taste. Slice avocado. On a large plate, arrange the roasted carrots and avocado slices. Drizzle dressing over ...
From goraw.com


WINTER SALAD WITH ROASTED CARROT AND AVOCADO - SALAD RECIPE
2013-12-17 Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1½ teaspoons salt …
From honestcooking.com


ROASTED & RAW CARROT SALAD WITH AVOCADO - COOKIE AND KATE
2018-02-20 Instructions. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. To prepare the carrots: First, peel all the carrots. Then, reserve 3 large carrots and set them aside. Slice the remaining carrots on the diagonal into pieces about ½″ thick and 1 ½″ long.
From cookieandkate.com


ROASTED CARROT SALAD WITH AVOCADO - BROOKLYN SUPPER
2016-02-25 In a large bowl, toss carrots with olive oil and spice mixture. Spread out on prepared baking sheet and roast 20 minutes or until carrots are tender with golden brown edges. Scatter cherries and pepitas on hot baking sheet and gently toss. Set aside to cool. Cut avocado into generous 3/4-inch chunks.
From brooklynsupper.com


ROASTED CARROT AND AVOCADO SALAD | THE FULL HELPING
2013-12-04 Preheat your oven to 400 F. Cut carrots in half lengthwise. Slice them into pieces about 4 inches long. Toss them with a tablespoon of the olive oil and then place them onto a parchment or foil lined baking sheet.
From thefullhelping.com


GRATED CARROT SALAD WITH AVOCADO RECIPE - PAMELA SALZMAN
2011-05-17 1 ½ pounds of carrots, peeled if desired and grated; ⅓ cup parsley leaves, chopped; ¼ cup raw sunflower seeds, toasted then drizzled with a …
From pamelasalzman.com


ROASTED CARROTS AND AVOCADO SALAD - JOE CROSS
1.Preheat oven to 375. Cut carrots lengthwise and place in a mixing bowl. Add 1/2 – 1 tbsp olive oil, cumin, red pepper flakes, salt and pepper and toss until carrots are evenly coated. 2.Spread carrots out on a roasting pan and roast in oven for 25-30 minutes until browned. Give carrots a stir halfway through. 3. While carrots cook, wash ...
From rebootwithjoe.com


CUMIN-ROASTED CARROT AND AVOCADO SALAD RECIPE
2. Squeeze lemon juice into a large bowl. Whisk in garlic, thyme leaves, cumin, chili flakes (to taste), salt, pepper, and a large drizzle of olive oil. Add carrot wedges and toss to coat. 3. Spread carrots onto a baking sheet, keeping some dressing in bowl. Roast until lightly browned, 25-30 minutes. Toss halfway through.
From hellofresh.com


ROASTED AND RAW CARROT SALAD WITH AVOCADO AND TOASTED
2012-08-24 Step 3. Place the remaining whole carrots on a baking sheet; drizzle with some olive oil and season with salt and pepper. Roast until the edges start to caramelize, 15 to 20 minutes. Remove from ...
From epicurious.com


ROASTED CARROTS WITH AVOCADO AND YOGURT – SMITTEN KITCHEN
2016-05-17 1/4 cup plain yogurt. 2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds or a mix thereof. 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).
From smittenkitchen.com


ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING
2021-02-15 Once done, remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into the bowl and add the same amount of extra-virgin olive oil and a little swig of vinegar. Mix well. 5.Tear the toasted bread into little pieces and add to the dressed carrot and avocado.
From neverwithoutnavy.com


ROASTED CARROT, ORANGE AND AVOCADO SALAD RECIPE - FOOD REPUBLIC
2014-03-31 For the roasted carrots: Preheat the oven to 350°F. Trim the carrots and put them in a bowl. Toast the coriander and fennel seeds in a small dry skillet over medium heat until fragrant, about 3 minutes; take care not to burn them. Let cool, then coarsely crush the seeds with a mortar and pestle or under a heavy skillet.
From foodrepublic.com


ROASTED CARROT AND AVOCADO SALAD - CAMILLE STYLES
2015-01-16 Preheat oven to 425. Place mixed seeds in a small skillet and toast over medium to low heat. Set aside to cool. Place carrots in a large bowl. Add paprika, cumin, garlic, thyme sprigs, lemon, and orage halves. Drizzle with ¼ c. olive oil and red wine vinegar. Toss well to coat, then season to taste with salt.
From camillestyles.com


ROASTED CARROT + AVOCADO SALAD (VEGETARIAN, GLUTEN-FREE)
2022-03-04 Preheat the oven to 450 degrees F. On a large sheet pan, mix together the carrots, 1 clove garlic, shallot, juice from 1/2 the orange, thyme, red pepper flakes, 1 Tablespoon olive oil, coriander, 1 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 minutes until tender, then let cool to room temperature.
From kathleenashmore.com


MOROCCAN CARROT SALAD | VEGETABLES RECIPES - JAMIE OLIVER
Stir together, then pour over the carrots in the tray, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
From jamieoliver.com


ROASTED CARROT AND AVOCADO SALAD – SMITTEN KITCHEN
2009-08-03 Coarse salt and freshly ground black pepper. 1/2 an avocado, pitted and sliced (we had a mega-‘cado and only used 1/4 of it) Juice of half a lemon. Roast the carrots: Preheat your oven to 400 degrees. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
From smittenkitchen.com


ROASTED CARROT & AVOCADO SALAD WITH CURRIED CHICKPEAS
2016-01-04 Instructions. Preheat oven to 400°F. Place the carrots on a baking sheet or in a roasting pan and drizzle with olive oil and rub with ground ginger, garam masala, and sea salt. Roast for about 30 minutes or until golden brown and caramelized. Drain and rinse the chickpeas from the can and place on a tea towel or paper towel.
From hotforfoodblog.com


ROASTED CARROT AND AVOCADO SALAD | TASTY KITCHEN: A HAPPY …
Cover carrots with this marinating paste. Lay the halved orange and lemon on the baking dish, flesh side down, along with the carrots. Cook for 15 to 20 minutes until the carrots are golden. Reserve the pan, fruits and juices. Combine cooked carrots and avocados in a bowl. Squeeze half of the cooked lemon and orange over carrots and avocado.
From tastykitchen.com


ABC KITCHEN'S CARROT AND AVOCADO SALAD WITH CRUNCHY SEEDS
Cumin and Citrus Roasted Carrots. Preheat the oven to 350°F. Bring a wide pot of water to a boil. Add the carrots and cook until a knife pierces them easily, about 20 minutes. Meanwhile, in a mortar and pestle, pound the garlic, cumin, thyme, chile 1 1/2 tsp salt, and 3/4 tsp pepper until crushed and pasty. Add the vinegar and 1/4 cup of the ...
From drozshow.com


ROASTED CARROT AND AVOCADO SALAD - WHAT'S GABY COOKING
2015-02-02 Pre-heat oven to 425 degrees F. Place the trimmed carrots on a large baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper and red pepper flakes and toss to combine. Transfer to an oven and roast for 40 minutes until soft on the outside with a bite on the inside (a little caramelized) In a blender combine the shallot, cilantro ...
From whatsgabycooking.com


KALE AND AVOCADO SALAD WITH ROASTED CARROTS RECIPE | GOOP
1. Preheat the oven to 375°F. 2. Combine the first 7 ingredients on a parchment lined baking sheet. Bake for 15 to 20 minutes, or until the carrots are slightly tender and the onions are caramelized. 3. While still warm, drizzle the sherry vinegar over the roasted carrots and onions. Let cool for a few minutes.
From goop.com


CHRISSY TEIGEN'S ROASTED CARROT & AVOCADO SALAD - PEACHY JEAN
2018-06-28 Preheat the oven to 400 degrees. In a large bowl, whisk the oil, garlic, salt, pepper, and cayenne. Add the carrots and toss to coat. Dump them on to a baking sheet, spread into one layer, roast until caramelized and soft but not mushy, 20-25 minutes.
From peachyjeanblog.com


ROASTED CARROT AND AVOCADO SALAD - KITCHENHARVEST
2016-02-19 1 lb medium carrots . 2 tsp cumin seeds . 1or 2 small dried chilies, crumbled or 1/2 tsp red pepper flakes . sea salt and freshly ground pepper . 2 cloves of garlic, peeled
From mykitchenharvest.com


ROASTED CARROT AND AVOCADO SALAD WITH SUMMER DRESSING
Preheat the oven to 190C (fan assisted). Peel the carrots and chop into chunks. Toss with 1 tablespoon of extra virgin olive oil and a pinch of sea or Pink Himalayan salt, place on a baking tray and roast in the oven for 30 minutes. (Turn after 15 minutes for even cooking.) Once the carrots are cooked, remove the skin and stone from the avocado ...
From modernfoodstories.com


NUT-FREE VEGETARIAN RECIPES - RECIPES & TIPS
2022-05-18 A variety of vegetarian recipes that do not contain nuts! NOTE: Some of these recipes may require simple substitutions or omissions to be nut-free. In addition, always double-check the ingredients lists and read ingredient labels to make sure the recipe is suitable for your needs. Baked goods Simple Blueberry Cake How to Make Buttermilk Healthy Banana Bread! …
From sharonsiamon.com


ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING RECIPE
Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame …
From foodandwine.com


GRILLED CARROTS WITH AVOCADO AND MINT RECIPE | BON APPéTIT
2018-06-18 Step 2. Coarsely crush cumin seeds in a mortar and pestle or with the flat side of a chef’s knife. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil until combined, then ...
From bonappetit.com


KALE AVOCADO SALAD WITH ROASTED CARROTS | AMERICAN HEART …
Love avocados and kale? Here are two great ways to enjoy these nutritious foods.
From sitecore93stagerecipes.heart.org


ROASTED CARROT AND AVOCADO SALAD - BOLD PALATE FOODS
2020-01-16 Directions. Preheat oven to 425º.*. Peel carrots and cut into half, then quartered so you have about four 3-inches carrot sticks, per carrot. Toss carrots with olive oil and season with salt and pepper. Spread carrots onto a parchment paper-lined baking sheet. Roast for 30-40 minutes, tossing once, until lightly brown and crispy.
From boldpalatefoods.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #salads     #side-dishes     #vegetables     #easy     #dinner-party     #kid-friendly     #vegan     #vegetarian     #dietary     #low-sodium     #low-cholesterol     #low-calorie     #low-carb     #inexpensive     #healthy-2     #low-in-something     #carrots     #3-steps-or-less     #avocado     #from-scratch

Related Search