Roasted Carrot, Orange & Avocado Salad

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, roasted carrot, orange & avocado salad. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Carrot, Orange & Avocado Salad is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Roasted Carrot, Orange & Avocado Salad is something which I’ve loved my entire life.

Squeeze the juice of the reserved orange half over the carrots, add the parsley and pepper, and toss to combine. This roasted carrot recipe is savory and slightly sweet. The carrots are glazed in honey, orange juice, and olive oil to create a simple and delicious side dish. Next year, among many other things, we will grow carrots in our garden.

To get started with this particular recipe, we have to first prepare a few components. You can cook roasted carrot, orange & avocado salad using 11 ingredients and 3 steps. Here is how you cook it.

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The ingredients needed to make Roasted Carrot, Orange & Avocado Salad:
  1. Make ready 2 1⁄2 lb carrots
  2. Take 1⁄2 tsp coriander seeds
  3. Prepare 1⁄2 tsp fennel seeds
  4. Make ready 2 cloves garlic, minced (use a garlic press)
  5. Take Olive Oil
  6. Prepare 5 navel oranges
  7. Prepare 3 avacados
  8. Prepare Lime juice
  9. Get Smoked paprika
  10. Make ready Sea Salt
  11. Prepare leaves Cilantro

Add the carrots, evenly drizzle with olive oil, evenly sprinkle with salt and pepper, and using your hands toss to evenly coat the carrots. While carrots are roasting, to a small bowl, add the honey, Bitter Orange, and stir to combine. How to Make It Cut an unpeeled orange in half. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar.

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Instructions to make Roasted Carrot, Orange & Avocado Salad:
  1. Peel the carrots and cut on the bias into long slices about 1⁄2 to 1⁄2 inch thick. Put the carrots on a rimmed baking sheet with parchment paper and drizzle with oil. Sprinkle with the ground coriander and fennel seeds, minced garlic and salt to taste and toss well. Roast at 400 F for 20 to 25 minutes until the carrots are tender. This can be done in advance.
  2. While the carrots are roasting prepare the oranges and avocados. Cut the tops and bottoms off the oranges, then peel them, using the knife and cutting down the top to bottom all around the orange; slice the oranges across the grain forming pin wheels of about 1⁄3 inch thick. Halve the avocados, remove the pit and then using a large soup spoon remove the flesh from the skin. Cut each avocado half into about 6 wedges.
  3. When the carrots are done, assemble on the salad plates, arranging the carrot slices, orange slices and avocado wedges. Put a few cilantro leaves on each salad and drizzle with just a little olive oil. Drizzle with just a little lime juice and then dust with smoked paprika and sea salt. This can also be made into a salad with adding salad greens, cherry tomatoes and saving the avocado at the very end.

How to Make It Cut an unpeeled orange in half. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. In a bowl, whisk oil and mustard. Pour over carrots and turn to coat.

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