The Perfect Roasted Carrots
Perfectly roasted carrots paired with an herby vinaigrette and creamy ripe avocados makes the perfect side dish!
Servings: 4 people
Ingredients
For the Carrots
- 2 lbs heirloom carrots trimmed and cleaned with ½ inch of the top remaining
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
For the Vinaigrette
- 1 shallot roughly chopped
- 2 cups tightly packed fresh cilantro leaves tough stems removed
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
For the Salad
- 1 large avocado
- a few handfuls of arugula
Instructions
- Preheat oven to 425 degrees F.
- Place the trimmed carrots on a large baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper and red pepper flakes and toss to combine. Transfer to an oven and roast for 25-40 minutes depending on the size of the carrots until soft on the outside with a bite on the inside (a little caramelized)
- In a blender combine the shallot, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar and salt. Pulse until smooth.
- Toss the roasted carrots with ½ cup of the cilantro mixture.
- Cut the avocado into wedges and add it to the carrots.
- Serve with some arugula strewn across the top, bottom or whatever floats your boat. Salt and pepper as needed.
Notes
Leaving the tops on these makes them restaurant quality!
Nutrition
Calories: 485kcal | Carbohydrates: 28g | Protein: 4g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Sodium: 760mg | Potassium: 1053mg | Fiber: 10g | Sugar: 12g | Vitamin A: 38724IU | Vitamin C: 21mg | Calcium: 94mg | Iron: 2mg