Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, roasted carrot, orange & avocado salad. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted Carrot, Orange & Avocado Salad is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Roasted Carrot, Orange & Avocado Salad is something which I’ve loved my whole life. They’re nice and they look fantastic.
The hint of bitterness in a roasted orange rind might not be for everyone; the bitter-averse can toss the carrots with four orange slices instead of little slivers, and fish them out before serving. This roasted carrot recipe is savory and slightly sweet. The carrots are glazed in honey, orange The carrots are glazed in honey, orange juice, and olive oil to create a simple and delicious side dish. Larger varieties like navel oranges should be peeled first.
To get started with this recipe, we have to first prepare a few components. You can have roasted carrot, orange & avocado salad using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Roasted Carrot, Orange & Avocado Salad:
- Get 2 1/2 lb carrots
- Get 1/2 tsp coriander seeds
- Make ready 1/2 tsp fennel seeds
- Take 2 sprigs thyme
- Get 2 cloves garlic, minced (use garlic press)
- Take Olive Oil
- Prepare Salt
- Prepare 5 navel oranges
- Get 3 avocados
- Get Olive Oil
- Get Lime Juice
- Make ready Smoked Paprika
- Prepare leaves cilantro
Toss carrots and vegetable/coconut oil and place on large baking sheet. Perfectly roasted carrots with a creamy, tangy, flavorful orange-ginger sauce. Let's talk about the latest object of my affection: These Orange-Ginger Roasted Carrots. Orange-Roasted Rainbow Carrots from Barefoot Contessa.
Instructions to make Roasted Carrot, Orange & Avocado Salad:
- 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.
- 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.
- 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.
Let's talk about the latest object of my affection: These Orange-Ginger Roasted Carrots. Orange-Roasted Rainbow Carrots from Barefoot Contessa. Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. These carrots are roasted with some orange juice to help make them tender without excess oil and are finished with fresh herbs before serving. Learn how to make Orange-Rosemary Roasted Carrots.
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