Roasted Carrots with Avocado and Yogurt

Smitten Kitchen

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Photo by Smitten Kitchen

Tweaks for the littles

Skip the crunchy toppings for babies and small toddlers. Cut into bite size pieces and serve.

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Ingredients

For the Carrots

1/4 cup water

1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled if you have the patience, ground will work here as well

1 1/2 teaspoons coriander seeds, toasted and cooled if you have the patience, ground will work here as well

2 teaspoon fresh thyme leaves

1 teaspoon coarse or kosher salt, plus more to taste

Red chile flakes, to taste

Freshly ground black pepper, to taste

4 garlic cloves, minced or pressed

1 tablespoon red wine vinegar

1/4 cup olive oil

3 pounds thin-to-medium carrots, scrubbed, not peeled; mixed colors are prettier here but not essential

To Finish

2 tablespoons olive oil

2 tablespoons orange juice (from about 1/4 orange)

2 tablespoons lemon juice (from about 1/2 lemon)

1 large or 2 medium firm-ripe avocados, cut in thin slices

Salt and pepper to taste

1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice

1/4 cup plain yogurt

2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds or a mix thereof

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