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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
2 to 2 1/2 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
1/4 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
Preheat oven to 475 degrees. 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 adapted from March 2013 Southern Living)
I’ve really got this vacation thing pretty bad … I want one!!!! Guess I’ll have to settle for a quick trip to Washington DC this weekend to see the Lion King at the Kennedy Center – so excited! Hope you have some fun this weekend – stay cool! Thanks so much for stopping by.