Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roasted carrot, orange & avocado salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roasted Carrot, Orange & Avocado Salad is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Roasted Carrot, Orange & Avocado Salad is something which I’ve loved my entire life.
Sprinkle with the orange zest, orange juice and fleur de sel and toss well. 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. Line a large roasting pan with foil. This honey orange roasted carrot recipe is savory and slightly sweet.
To get started with this recipe, we must prepare a few components. You can cook 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:
- Take carrots
- Get coriander seeds
- Take fennel seeds
- Get thyme
- Make ready garlic, minced (use garlic press)
- Take Olive Oil
- Take Salt
- Take navel oranges
- Prepare avocados
- Make ready Olive Oil
- Make ready Lime Juice
- Get Smoked Paprika
- Make ready cilantro
Arrange carrots in single layer on rimmed baking sheet. Peel carrots, trim ends and cut lengthwise into quarters. (If the carrots are large, cut in half across, then lengthwise.). Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots. Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer.
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.
Put carrots in a bowl with the oil, salt and pepper, paprika and orange juice, stirring to coat the carrots. Spread in a heavy baking dish or cast iron skillet large enough to hold carrots in a single layer. Cut an unpeeled orange in half. Peel garlic; place garlic and carrots on a platter. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar.
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