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There are just some foods in this world that shouldn’t be combined, like hot dogs and ice cream … in the same bowl. I don’t think I would like tuna and bananas either. But even though it may look strangely different, these fresh ingredients are perfect together. The char on the carrots, the creamy avocado, and the salty bite of Gorgonzola meld into a wonderful and hearty dish.
I made a quick run into the farmers market on a mission to find carrots. I’ve been holding on to this recipe for a long time waiting to harvest our garden carrots. Unfortunately we didn’t thin the carrots enough when they were small, so they didn’t grow well and were in the dirt too long. Next year we’ll do better and maybe I’ll have a ‘garden to table’ post with carrots!
Pick carrots that are similar in size so they cook evenly. Drizzle 1 tablespoon of honey and 2 tablespoons of olive oil on the carrots then season with salt, cumin, pepper and crushed red pepper.
Bake in a preheated 475 degree oven until tender – about 15 – 20 minutes.
Make a simple vinaigrette with chopped shallot, red wine vinegar, salt, pepper and olive oil. Stir in the Gorgonzola, goat cheese or feta cheese. Drizzle over the roasted carrots and sliced avocado.
Garnish with toasted pepitas or pine nuts, and fresh herbs. I used spicy basil from the garden – really loving this stuff!
The carrots are naturally sweet and are perfect with the mild avocado. This was totally delicious and filling!
Roasted Carrots with Avocado and Vinaigrette
Course: Vegetable Side
The carrots are naturally sweet and are perfect with the mild avocado.
Ingredients
- 2 to 2 ½ pounds small carrots in assorted colors
- 1 tablespoon honey
- 4 tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground pepper
- ¼ teaspoon dried crushed red pepper
- 1 large shallot minced
- 2 tablespoons red wine vinegar
- 2 ounces Gorgonzola feta or goat cheese, crumbled
- 1 medium ripe avocado sliced
- 2 tablespoons fresh herbs like spicy basil or cilantro
- 2 tablespoons toasted pepitas or pine nuts
Instructions
- Preheat oven to 475°F. Place the carrots on a large rimmed baking sheet. Toss the carrots with the honey and 2 tablespoons olive oil. Sprinkle with salt, cumin, pepper and red pepper. Bake 15-20 minutes or until tender, stirring halfway through cooking.
- While the carrots are roasting prepare the vinaigrette. Stir together the shallots, vinegar, salt and pepper to taste and the remaining 2 tablespoons olive oil. Stir in the crumbled cheese. Set aside.
- Arrange the roasted carrots and avocado on a serving platter and drizzle with vinaigrette. Sprinkle with herbs and pepitas. Serve immediately.
Recipe Notes
(recipe adapted from March 2013 Southern Living)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 1349kcal | Carbohydrates: 139g | Protein: 27g | Fat: 83g | Saturated Fat: 18g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 49g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 3780mg | Potassium: 4117mg | Fiber: 36g | Sugar: 74g | Vitamin A: 190565IU | Vitamin C: 82mg | Calcium: 719mg | Iron: 9mg
Lilli @ Sugar and Cinnamon
This sounds like a match made in heaven! I love roast vegetables with salty cheese and adding avocado makes so much sense! Looks delicious 🙂
Elzbieta Hester
What a beautiful carrot treat! I love to see them in their full beauty!<br /><br />ela h.<br />Gray Apron
Angie Schneider
Gosh..I love those beautiful colourful carrots. Can't find them in our tiny local market…love the plating!
Thalia @ butter and brioche
wow those carrots look great! love the colours.. the perfect side for this weather!
Cheri Savory Spoon
What a gorgeous looking plate, love this combination, I bet it is wonderful! Happy week-end to you!
TLady
Boy, does this look GOOD! It's BEAUTIFUL! I've never knew so many colors for carrots existed! YUM!!!:D
Chris Scheuer
Looks like a meal to me Tricia! Those carrots are just gorgeous. I have such a hard time finding anything but grocery store variety carrots. I'm a bit jealous of your beautiful carrots but love the combination with the vinaigrette and cheese. Very yummy!
Tashiana
OMG!! This looks incredible!! I went to a cafe yesterday, and they had these long + thing, tiny carrots in the goats cheese salad…they were heavenly, so sweet and delicate! And this dish looks incredible, the addition of the avo is just….<£ The pictures speak a million words – I'm not going to try and out-do them. I can't stop scrolling further and further down…the peach sorbet..
Mijú
Que fantástico bocado se ven bien colorido :=)<br />Un saludito
Karen Harris
I am intrigued by this flavor combination! I must try it, As if the description wasn't enough that photo of the honey being poured over the carrots definitely has me convinced. Beautiful dish!