Roasted Carrots with Avocado and Vinaigrette

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5 from 1 vote

Roasted Carrots with Avocado and Vinaigrette

The carrots are naturally sweet and are perfect with the mild avocado.

Course: Vegetable Side

Cuisine: American

Keyword: carrots, vegetable

Calories: 1349kcal

Author: Tricia

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.

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