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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

Chopped parsley

Olive oil

Juice of 1 lemon


Spice Blend:

1 tablespoon cumin seeds

1/2 tablespoon Hungarian paprika

1/2 teaspoon cinnamon

1/2 teaspoon cayenne


  1. 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.
  2. 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!)

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