Roasted carrots and raw avocados are an unexpected, if increasingly popular, combination. The grapefruit dressing adds tang and sweetness and roasted almonds add healthy crunch.
Slideshow: Cooking with Carrots
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh grapefruit juice
2 teaspoons finely grated grapefruit zest
1 1/2 teaspoons ground coriander
Freshly ground pepper
1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
1/4 cup roasted almonds, chopped
1/3 cup chopped parsley
2 medium Hass avocados, peeled and cut into wedges
How to Make It
Preheat the oven to 450°. In a small bowl, whisk the olive oil, grapefruit juice and coriander.
On a baking sheet, toss the carrots with 3 tablespoons of the dressing. Spread the carrots in a single layer and roast for about 20 minutes, turning once, until golden and tender. Season with salt and pepper.
Meanwhile, in a small bowl, mix the almonds, grapefruit zest and parsley. Transfer the carrots to a platter along with the avocados. Drizzle with the remaining dressing, top with the grapefruit gremolata and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.