Carrots elude me because I don’t really care for them raw, or even in the traditional french glazed manner. Yet they are so healthy and now is the time of year that I tend to eat much more fruit and veggies, and less meat and starch. I’ve been looking for a way to make carrots delicious and I’ve found it! Tossed with an herb/garlic/cumin/olive oil dressing while roasting, then re-dressed with roasted citrus juice, vinegar and more olive oil before serving, and paired with creamy, mild avocado, this recipe is the ticket.
My mother often roasts carrots as part of a roasted vegetable tray at buffet or holiday dinners, and I marvel at how delicious the little carrots are. I think it’s just a simple concoction of olive oil, salt and carrots, so I decided to build on this idea, add more flavoring to the roasting “marinade” or coating, and add huge chunks of perfectly ripe summer avocado. My recipe is also an adaptation of a recipe I saw a very long time ago from Jamie Oliver which also included hunks of toasted ciabatta . . . a sort of carrot “panzanella”
1 pound carrots, with their leafy tops
2 level teaspoons whole cumin seeds
1 or 2 small dried chiles, crumbled
Freshly ground black pepper
2 cloves garlic, peeled
4 sprigs fresh parsley, leaves picked
Extra-virgin olive oil
Red or white wine vinegar
1 orange, halved
1 lemon, halved
3 ripe avocados
1/4 cup olive oil
This recipe is submitted for Fiesta Friday #24.