Roasted Carrots with Avocado and Mint

Photo By Alex Lau
Food Styling By Andy Baraghani | Prop Styling By Emily Eisen

adapted from Bon Appétit 

submitted by Mary Reid 

preparation time: 30 minutes 

serves 4 

 

1 ½ pound carrots sliced in 2-inch slices 

¼ cup plus 2 tablespoons olive oil 

1 teaspoon cumin seeds 

3 tablespoons lemon juice 

2 teaspoons honey 

1 serrano chili, seeds removed if desire, thinly sliced 

1 one-inch piece ginger, peeled and grated 

Kosher salt 

2 avocados, cut in large pieces 

½ cup mint leaves 

 

Preheat oven to 425 degrees F. Toss sliced carrots with 2 tablespoons olive oil on a rimmed baking sheet to coat. Season with salt. Roast until almost tender, about 20 minutes. 

 

Meanwhile, toast cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool. Coarsely crush cumin seeds with a mortar and pestle. Transfer to a large bowl. Add lemon juice and honey. Whisk in ¼ cup oil, then add chili and ginger. Season with salt. 

 

Put aside 2 tablespoons dressing. Toss carrots with remainder. 

 

Arrange carrots and avocados on a platter. Top with remaining dressing and mint.