Roasted Carrots with Hazelnuts & Avocado
Roasted carrots always seem to find a soft spot in my edible heart. When roasted, dressed in a decorative array of spices and then tossed with nuts, avocado and herbs– this is an stellar dish (which can even be the foundation of a meal). These carrots bring brightness to both your table and your circulation of easy healthy dishes for any season!
1 pound carrots (multicolored if you can find them) – approximately 10 carrots, scrubbed and dried
1 avocado, diced
Haf a cup of toasted hazelnuts, roughly chopped
Juice of 1 lemon
1 tablespoon cumin seeds
1/2 tablespoon Hungarian paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
- Whisk together olive oil, lemon juice, and salt. Reserve a couple tablespoons of it to top final dish with, and toss carrots in most of olive oil blend. Then sprinkle spice blend over carrots and roll them in it on a sheet pan. Roast at 425 degrees until slightly tender and charred, about 40 minutes. Take out of oven and let cool.
- Once cooled, slice carrots in half, and then down the middle. Assemble the dish: plate the carrots on a large serving plate. Top with crushed toasted hazelnuts, chopped parsley, avocado, and drizzle remaining olive oil/lemon/salt blend.
Satisfy your senses,
Amanda (follow me on Twitter!)