Roasted Carrot, Orange & Avocado Salad

hd4000    Januari 11, 2020    Comment   

Roasted Carrot, Orange & Avocado Salad. But roasted vegetable boredom usually leads me to experimentation and, if I'm lucky, occasional breakthroughs, like these roasted carrots with orange. (Image credit: Elizabeth Stark ) Storage carrots — dense and super orange compared to their younger counterparts with leaves still attached — are an affordable winter staple. This roasted carrot recipe is savory and slightly sweet. The carrots are glazed in honey, orange juice, and olive oil to create a simple and delicious side dish.

The honey orange glaze for the carrots is just perfect and really jazzes up roasted carrots. The glaze is a little bit sweet from the honey with some tanginess from the bitter orange marmalade and is a great balance. Pour orange juice over carrots, and mix well. You can cook Roasted Carrot, Orange & Avocado Salad using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Roasted Carrot, Orange & Avocado Salad

1. Prepare 2 1/2 lb of carrots.
2. You need 1/2 tsp of coriander seeds.
3. You need 1/2 tsp of fennel seeds.
4. Prepare 2 sprigs of thyme.
5. Prepare 2 cloves of garlic, minced (use garlic press).
6. Prepare of Olive Oil.
7. It's of Salt.
8. It's 5 of navel oranges.
9. You need 3 of avocados.
10. You need of Olive Oil.
11. Prepare of Lime Juice.
12. You need of Smoked Paprika.
13. Prepare leaves of cilantro.

Stir in brown sugar, butter, and salt. Heat until butter and sugar melt. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature.

Roasted Carrot, Orange & Avocado Salad instructions

1. Peel the carrots and cut o the bias into long slices about 1/3 to 1/2 inch thick. Grind the coriander and fennel seeds in a coffee mill. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil, just enough to lightly coat them. Sprinkle with the ground coriander and fennel seeds, the minced garlic and salt and toss again to mix well. Lay the thyme sprigs on top of the carrots and roast at 400F for 20 to 25 minutes. The carrots should be tender but not mushy..
2. While the carrots are roasting prepare the oranges and avocados. Cut the tops and bottoms off the oranges, then peel them, using the knife and cutting down from top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1/3 thick; remove the flesh from the skin. cut each avocado half into about 6 wedges. Lightly salt the avocado wedges..
3. When the carrots are done, assemble the salads on plates arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad. Drizzle with a just a little lime juice and then dust with a little bit of smoked paprika. Serve immediately. This salad also works to add cherry tomatoes and little bit of mixed greens..

Roasted carrots are a classic side dish, but sometimes they could use a little dressing up. Ginger and zesty citrus make these Orange Glazed Roasted Carrots a flavorful twist on a classic side. Unlike other recipes that add fat and sugar to veggies, this recipe does the trick with just orange, ginger, and olive oil. A touch of warming spice and a dash of orange zest make these simple roasted carrots a perfect autumn or winter side dish. They are a regular feature on our dinner table - roasted carrots, beetroots, parsnips, butternut squash and pumpkin in the autumn and winter, and then aubergines, courgettes (zucchini.