Monday, May 12

Roasted Carrots & Avocado with Lemon Dressing

This combination of warm carrots, creamy avocado, and lemon vinaigrette is one of my favorite side dishes ever


Roasted Carrots with Avocado and Lemon Dressing


These roasted carrots with avocado and lemon vinaigrette are currently one of my favorite things to eat. It's actually just a lazier version of this carrot and avocado salad that I posted awhile back, but I prefer this stripped down version over the original. It's just roasted carrots (I used some gorgeous purple carrots from our farmers' market, but any old carrot will work) and ripe avocado slices that are drizzled with my everyday lemon-mustard-olive oil dressing. It's seems like an unusual pairing but the combination of flavors and textures and temperatures really work and make for a unique side dish or simple snack or lunch. I'm a strong believer that a proper meal needs to include some kind of starch, but this dish is so filling and satisfying that it makes a great substitute for roasted potatoes or bread. Give it a try as a side dish to grilled or roasted fish.


Related Recipes:
- Lemon Tahini Carrot Soup
- Cara Cara Orange, Avocado, & Butter Lettuce Salad
- Baked Sweet Potato Fries


Roasted Carrots & Avocado with Lemon Dressing:
  • Preheat the oven to 425F.
  • Peel 1 bunch of carrots and chop off the green tops.
  • Cut the carrots lengthwise into uniform pieces no larger than the width of a finger and arrange on a baking sheet.
  • Toss the carrots with 2 tbsp. olive oil and a large pinch of salt and pepper, then spread into a single layer on the baking sheet.
  • Roast the carrots for 15-20 minutes, or until crisp-tender and browned in some areas.
  • Meanwhile, whisk together 3 tbsp. lemon juice, 1 tsp. dijon mustard, and a pinch of salt and pepper. Slowly whisk in 1/4 c. extra virgin olive oil. Set dressing aside.
  • Transfer the carrots and any juices to a serving platter, then scatter 1 thinly sliced avocado and 1 handful of chopped parsley* on top.
  • Drizzle the carrots and avocado with the dressing and serve.

Serves two - four (side dish)
*Optional. Any other soft fresh herb (like cilantro) would work too.