Roasted Carrot And Avocado Panzanella Recipes

ROASTED CARROTS WITH AVOCADO

Steps:

• Toss 1 1/2 pounds baby carrots, 3 tablespoons olive oil and 1/2 teaspoon crushed coriander seeds on a baking sheet; season with salt and pepper. Roast at 400 degrees F, turning once, 25 to 30 minutes. Top with 1 segmented orange (plus any juices) and 1/2 diced avocado. Season with salt and pepper.

ROASTED CARROT AND AVOCADO SALAD

Steps:

• Heat oven to 400 degrees. In a small food processor or a mortar, pulse or pound the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, and mix well.
• Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
• Using tongs, arrange carrots on a serving platter. With a dishtowel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
• Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.